Ingredients
- 2 x Tenderbeef steaks, eg rump or possibly porterhouse
- 2 x Tegel chicken breast fillets
- 1 x red onion, quartered
- 2 x zucchini, diced chunky
- 1 x red and 1 green capsicum, diced chunky
- 6 x Wattie's frzn corn cobs, thawed
- 1 c. button mushrooms
- 1 jar Continental creamy satay sauce
- 3 pkt First Choice garlic naan bread
- First Choice extra virgin olive oil to brush
- 12 lrg bamboo skewers, soaked in water
scroll for more
Sizzling Shaslicks On Garlic Naan
Servings: 6
Directions
- Cut the steak and chicken, cut the corn cobs into 3 pcs.
- Blanch the mushrooms in a pot of boiling water for 30 secs, then refresh in cool water. Drain well.
- 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 possibly grill for 2-3 mins for the beef, 4-5 mins for the chicken, turning occasionally.
- Heat the satay sauce in a pot on the BBQ or possibly cook-top.
- BBQ or possibly microwave the naan bread for 1 minutes.
- Place shaslicks onto naan bread, drizzle over satay sauce. Serve.
scroll for more
