Cranberry Teriyaki Satay


  • 12 jumbo shrimp, shelled and deveined
  • 4 skinless, boneless chicken breast halves, cut into 1/2-inch thick strips
  • 1 1/2 pounds flank steak, thinly sliced against the grain
  • 2 Japanese eggplants, cut lengthwise into spears
  • 2 zucchini, cut lengthwise into spears
  • 6 scallions, cut into 1-inch lengths
  • Vegetable oil, for brushing
  • Salt and freshly ground pepper


Cranberry Teriyaki Glaz

  • 1/4 cup plus 2 tablespoons vegetable oil
  • 1 cup dried cranberries
  • 1 red onion, sliced
  • 1 tablespoon minced fresh ginger
  • 2 cups cranberry juice
  • 1 cup soy sauce
  • 1/2 cup sugar
  • Finely grated zest and juice of 1 orange Salt


  • Light a grill. Thread the shrimp, chicken, flank steak, eggplant, zucchini and scallions onto separate bamboo skewers and brush with oil. Season with salt and pepper. Grill the skewers over high heat until the shrimp, chicken, meat and vegetables are cooked through, 6 to 8 minutes. Brush the skewers with some of the Cranberry Teriyaki Glaze and grill, turning once, just until lightly browned, about 1 minute. Serve the skewers with the remaining Cranberry Teriyaki Glaze on the side.
  • In a large saucepan, heat 2 tablespoons of the oil until shimmering. Add the dried cranberries, onion and ginger and cook over high heat, stirring, until softened, about 5 minutes. Add the cranberry juice, soy sauce, sugar, orange zest and juice and simmer over low heat until reduced by half, about 15 minutes. Let cool slightly. Transfer half of the cranberry mixture to a blender and puree. With the machine on, add 2 tablespoons of the oil and puree until the glaze is smooth. Transfer to a bowl. Repeat with the remaining cranberry mixture and oil. Season with salt.