Strips of marinated chicken and pork are served with a delicious walnut dipping sauce for this Asian inspired meal.
For marinating the pork and chicken:
- 3/4 pound skinless, boneless chicken breasts, cut into strips
- 3/4 pound boneless pork loin, trimmed and cut into similar strips as the chicken
- 1 cup plain yogurt
- 1 tablespoon curry powder
- 2 teaspoons freshly grated ginger
- 6 garlic cloves, peeled and minced
For the walnut dipping sauce:
- 1 1/2 cups California walnut pieces, toasted
- 1 1/2 tablespoons olive oil
- 1/4 cup low sodium soy sauce
- 1/3 cup lime juice
- 1 1/2 tablespoons brown sugar
- 2 teaspoons red chili paste*
- 1 teaspoon honey
- 1/2 teaspoon kosher salt, or salt to taste
- about 1/2 cup hot water
*Note: If you cannot find red chili paste, season with hot pepper sauce to taste.
For garnish and serving:
- half a medium carrot, peeled and grated
- half a medium cucumber, peeled and grated
- 1/4 cup cilantro leaves
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- kosher salt to taste
- 10 - 12 or more large leaves green leaf lettuce
- 1/3 cup chopped California walnuts, toasted
- To marinate the chicken and pork, cut them into strips about 1 inch wide and 3 - 4 inches long. Place the chicken in one zip-lock bag and the pork in another bag. In a bowl combine the yogurt, curry powder, ginger, and garlic and stir to combine. Pour the yogurt mixture into the two bags, dividing it evenly. Message the bags gently to distribute the marinade, then seal and refrigerate for 3 - 5 hours. In the meantime, prepare the remaining parts of the recipe.
- Soak about 20 wood or bamboo skewers in water for at least 30 minutes.
- To make the walnut dipping sauce, put the walnuts in a food processor and, with the machine running, add the oil. Process until thick and pasty, stopping a few times to scrape down the sides of the container. Add the soy sauce, lime juice, sugar, chili paste, honey and salt, and process until thick and smooth. Add enough hot water, 2 tablespoons at a time, to make a pourable but not runny sauce--the right consistency for dipping.
- Thread the marinated pork and chicken onto the skewers, weaving the strips evenly so they are secure.
- When you are ready to serve, combine the carrot, cucumber, cilantro, lime juice, olive oil and salt in bowl and stir to combine. Line a large platter with lettuce leaves and spoon the carrot mixture over the lettuce.
- Oil a grilling rack or coat with nonstick cooking spray. Over a gas or charcoal fire, grill the satays 3 to 5 minutes on each side, until cooked through. Alternately, the satays may be cooked indoors, on a rack under the broiler. Place the cooked satays on the lettuce-lined platter, sprinkle with the walnuts, and serve with the dipping sauce.