Chicken

1 recipe Thai Marinade (see recipes in Chapter 1)

3 whole boneless, skinless chicken breasts, cut into long strips about ½-inch wide

1 recipe Peanut Dipping Sauce (see recipes in Chapter 2)

• Thread the chicken strips onto presoaked bamboo skewers or onto metal skewers. Place the skewers in a flat pan and cover with marinade. Marinate the chicken in the refrigerator overnight.

• Cook the skewers on the grill or under the broiler, basting and turning them until they are cooked through, about 6 to 8 minutes.

• Serve with the peanut sauce for dipping.

Shrimp

1 recipe Thai Marinade

24 large shrimp, shelled and deveined

1 recipe Peanut Dipping Sauce

• Thread the shrimp onto presoaked bamboo skewers or onto metal skewers (about 3 shrimp per skewer). Place the skewers in a flat pan and cover with marinade. Marinate the shrimp for at least 15 minutes, but no longer than 1 hour.

• Cook the skewers on the grill or under the broiler, basting and turning them often until just opaque, about 3 to 4 minutes.

• Serve with the peanut sauce for dipping.

Beef

1 recipe Thai Marinade

1-1½ pounds sirloin steak, fat and sinew removed, cut into ½-inch-wide strips

1 recipe Peanut Dipping Sauce

• Thread the beef strips onto presoaked bamboo skewers or onto metal skewers. Place the skewers in a flat pan and cover with marinade. Marinate the beef in the refrigerator overnight.

• Cook the skewers on the grill or under the broiler, basting and turning them often until done to your liking, about 6 to 8 minutes for medium.

• Serve with the peanut sauce for dipping.

The Origin of Satay

Satay was first introduced to Thailand by Arab traders from the Middle East.