Sizzling Shaslicks on Garlic Naan
Serves 6
Ingredients
- 1 c Button Mushrooms
- 2 Tenderbeef Steaks eg: Rump
- 6 Frozen Corn Cobbs, thawed
- Olive Oil to Brush
- 3 pkts Garlic Naan Bread
- 1 Red Onion, quartered
- 2 Chicken Breast Fillets
- 1 Green Capsicum, diced chunky
- 1 Jar Creamy Satay Sauce
- 1 Red Capsicum, diced chunky
- 12 Large Bamboo Skewers, soaked in water.
- 2 Zucchini, diced chunky
Method
Cube the steak and chicken, cut the corn cobs into 3 pieces.
Blanch the mushrooms in a pot of boiling water for 30 seconds, then refresh on cold 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 grill for 2-3 minutes for the beef, 4-5 minutes for the chicken, turning occasionally.
Heat the satay sauce in a pot on the BBQ or cook-top.
BBQ or microwave the naan bread for 1 minute.
Place shaslicks onto naan bread, drizzle over satay sauce, serve.
