Satay Shaslicks

Shaslicks are a quick and easy fix if someone pops in unexpectedly and this recipe from YOURLifeChoices subscriber, Sadie, even comes with peanut sauce.

For the shaslicks
2 large rump steaks
2 large chicken breast fillets
1 red and 1 green capsicum;
1 red onion; quartered
1 cup button mushrooms
Olive oil
12 large Bamboo skewers; soaked in water

For the peanut sauce
1 tsp canola oil
1/2 small brown onion, finely chopped
1 small fresh red chili, finely chopped
1 garlic clove, crushed
1/2 tsp balsamic vinegar
1/2 tsp brown sugar
70g natural crunchy peanut butter
125ml water
1 tablespoon fresh lemon juice

For the peanut sauce
Heat oil in a saucepan over medium heat. Add onion and cook, stirring continually for 5 minutes or until soft and golden. Add garlic and chili and cook for 1 minute or until aromatic. Remove from heat. Add peanut butter and stir to combine. Place over low heat. Add water, lemon juice, vinegar and sugar. Cook, stirring, for 3 minutes or until sauce thickens.

For the shaslicks
Cut the steak and chicken. Blanch the mushrooms in a pot of boiling water for 30 seconds, then refresh in cold water. Drain well. Cut up onion and capsicum into small pieces the same size as your pieces of steak and mushrooms. Skewer alternately the steak and vegetables and then the chicken and vegetables, to give you 6 beef and 6 chicken shaslicks. Brush with oil, then barbecue or grill for 2-3 minutes for the beef, 4-5 minutes for the chicken, turning occasionally. Heat the satay sauce in a pot on the BBQ or cook-top and drizzle over shaslicks.

Serve with fresh crusty bread or a garden salad for a great last-minute meal.