By Derek Mayes, Executive Chef, Top of the Cove
Satays consist of seasoned, skewered and grilled meat usually served with a sauce. They are a great food option for summers out on the water as they are versatile and almost as easy to make as they are to eat.
For serving on board or at the dock, buy prepared meat from the butcher to save time and energy. I used chicken and beef, but you can use any kind of meat you want. You can serve these with a simple side salad of greens to create an entrée, with flatbread for a light lunch, or with hummus or another dip for a snack or potluck.
- Chicken breast and/or beef (your favourite cut)
- 2 tbsp Speckled mustard
- 1 tbsp Fresh garlic, finely chopped
- 1/3 tsp Sea salt
- 1/3 tsp Oregano, finely chopped
- 1 tsp Chive
- Combine marinade ingredients together to mix.
- Toss skewers in marinade to coat
- Grill skewers on barbecue. Finish in oven if you can (this helps trap the moisture better since they are small pieces); if not, just cook on grill until ready.
- Sprinkle with a little more cracked pepper and herbs, to taste.
TIP: If you’re preparing the satays from scratch yourself, soak the wooden skewers so they don’t burn on the grill.