The party continues…For the main portion of the appetizers I served beef and chicken skewers. The beef marinade was a yummy mix of brown sugar, thai red curry paste, honey and soy. A sweet and spicy sauce that plays off the beef and pineapple. It would be great on chicken too!
I decided on this Tropical Chicken Skewer that had a bit of a zing to it. It is a caribbean based sauce with allspice, rum, brown sugar and juice combo. It is a sweet and sour sauce but leaves a kick from the Habanero. The Habenero is one of the hottest chili’s so use plastic gloves. If your skin touches it the burn lasts forever! Of course, that didn’t happen to me. My finger didn’t burn the remainder of the day!
Both are easy to put together and can be made one or two days ahead. Use part for the marinade and save some for a dipping sauce after. I didn’t get an after shot of the beef skewers but I am telling you they were good!
I deviated on the chicken by marinating the breats whole, grilling them, then cutting and skewering the meat. This keeps the chicken more moist.
I used a store bought peanut sauce but usually make my own. One of my favorites in the Barefoot Contessa’s. You can try it here.
Asian Beef Skewers
adapted from marthastewart.com
1/4 cup honey
1/4 cup packed light-brown sugar
1/4 cup soy sauce
3 tablespoons rice vinegar
1 tablespoon Thai red curry paste
3 tablespoons vegetable oil
1 1/2 pounds top sirloin beef or shell steak, cut into 1 1/2-inch cubes
1 red onion, quartered, layers separated
1 can (20 ounces) sliced pineapple in juice, drained, slices quartered
Button mushrooms, stems removed
Heat broiler, with rack set 4 inches from heat; line a rimmed baking sheet with aluminum foil. Soak four 12-inch (or eight 6-inch) wooden skewers in a pan of warm water; set aside. Bring a large pot of salted water to a boil.
Meanwhile, make sauce: In a small bowl, whisk together honey, brown sugar, soy sauce, 2 tablespoons vinegar, curry paste, and 1 tablespoon oil. Reserve half the sauce for serving.
Thread beef,mushroom, onion, and pineapple onto skewers. Place on prepared baking sheet, and brush with sauce. Broil, brushing occasionally with sauce, until beef is medium-rare and onion begins to char, 7 to 10 minutes.
Makes 3 dozen.
Tropical Chicken Skewers
adapted from marthastewart.com
1/2 cup dark rum
1/2 teaspoon ground allspice
1 cup store-bought pineapple juice
1 cup freshly squeezed orange juice (3 to 4 oranges)
2 scotch bonnet or other small hot fresh chili peppers, seeds and ribs removed, minced
2 tablespoons packed dark-brown sugar
1 tablespoon lemon juice
1/2 cup peanut oil
1 1/2 skinless, boneless chicken breasts, cut into 1 1/4-inch pieces
In a medium saucepan, combine rum, allspice, pineapple juice, orange juice, peppers, brown sugar, lemon juice, and peanut oil. Bring to a boil, reduce heat to low, and simmer until mixture has reduced to 1 1/4 cups, 25 to 35 minutes. Remove from heat and cool. (The marinade may be kept, tightly covered, in the refrigerator for 1 day.) Place half of this marinade in the bowl of a food processor. Divide remaining marinade between 2 nonreactive baking dishes; set aside.
Remove skewers from marinade, and place on heated grill, in batches if necessary. Baste with remaining marinade during first half of the cooking process. Cook until chicken is cooked through, 5 to 7 minutes per side. Serve on a platter with the reserved sauce.