Recipe for Sizzling Shaslicks on Garlic Naan 
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Yield:
6
Ingredients:
Amount Ingredient
2 x Tenderbeef steaks, eg rump or porterhouse
2 x Tegel chicken breast fillets
1 x red onion, quartered
2 x zucchini, diced chunky
1 x red and 1 green capsicum, diced chunky
6 x Watties frozen corn cobs, thawed
1 cup button mushrooms
1 jar Continental creamy satay sauce
3 pkt First Choice garlic naan bread
First Choice olive oil to brush
Instructions:
Instructions: Cut the steak and chicken, cut the corn cobs into 3 pieces.

Blanch the mushrooms in a pot of boiling water for 30 secs, then refresh in 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 mins for the beef, 4-5 mins 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 min.

Place shaslicks onto naan bread, drizzle over satay sauce. Serve.

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