300g beef fillet, cut into 3cm cubes
1 chicken breast, cut into 3cm cubes
4 chicken thighs, deboned and halved
1 clove garlic, finely chopped
1 red chilli, deseeded and finely chopped
4 tbsp peanut butter
4 tbsp soy sauce
1 tbsp vegetable oil
1 small bunch coriander, finely chopped (reserve some leaves for garnish)
juice and zest of 2 limes
1 small knob ginger, peeled and finely chopped
To serve: Baby gem lettuce leaves and cucumber thinly sliced or cut into wedges, rice wine vinegar, lime juice and coriander leaves
1 Make satay sauce by combining all ingredients in a food processor. Place cubed beef in a bowl. Add one-quarter of satay sauce and combine well. Cover with cling film. Place chicken breast and thighs in another bowl and add one-quarter of satay sauce and combine well. Cover with cling film. Refrigerate beef and chicken for 30 minutes or until ready to cook, removing from the refrigerator 15 minutes before cooking. Meanwhile, soak wooden skewers in a bowl of water.
2When ready to cook, thread beef and chicken onto the skewers. Grill over a medium heat for 10-12 minutes, turning skewers occasionally.
3Serve with the remaining satay sauce, lettuce leaves and cucumber drizzled with a little rice wine vinegar and lime juice, and garnish with remaining coriander leaves.
It’s the spicy peanut sauce that defines the wine match with these ‘loved by all’ satay skewers. I have (distant) memories of enjoying satay sticks from the numerous cheap and cheerful warungs along Sanur Beach in Bali. In situ, it was probably a Bintang beer but at home I pulled out Steve Pannell’s savoury, dry Arido Rosé and it worked a treat. It’s pure grenache, very lightly pressed in a vin gris style. There’s sufficient backbone to meet the protein power of the chicken and beef, its zesty acidity swiftly mopping up the spicy peanut sauce.