Grilled Sate Bouquet Print this recipe
- colorful mix of vegetables, meats and seafood
- Start by selecting a colorful mix of vegetables, meats and seafood. This year, I’m opting for sliced beef tri-tip, boneless chicken breast, thick cut bacon, red bell pepper and cremini mushrooms. The mix also includes some broccoli and cauliflower, though I find that it is best to blanch these in hot water until slightly softened in order make skewering them easier and ensuring they are tender when coming off of the grill.
- Vegetables are then marinated for at least one hour in whatever flavorful mixture you prefer while chicken, beef and pork are each soaked independently in order to avoid cross contamination. This year, I’ll be opting for a soy sauce, grated ginger and sesame oil marinade but feel free to mix it up a bit with your own regional twist!
- Next up, grab a bag full of disposable bamboo skewers (available in most major grocery stores) and soak them in water for a minimum of 30 minutes to prevent burning. Skewer meats and vegetables and set aside. Preheat grill to medium high heat, make sure the grate is well oiled and grill skewers, rotating frequently, until cooked to your level of doneness.
- After skewers have been removed from the grill, begin inserting them in to your favorite vase. Note that a crumpled sheet of plastic wrap can be placed inside the vase if you find it is too deep. Arrange skewers as though they’re flowers, mixing different colors throughout as much as possible. Placed the sate’ bouquet in the middle of the table and get ready for a truly memorable Valentine’s Day meal!
- Recipe by Clint Cantwell