How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Satay Jubilee?

You need 9 ingredients. The key ingredients include: 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, and more.

Is Satay Jubilee suitable as seafood?

Yes, Satay Jubilee falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Satay Jubilee?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Satay Jubilee Recipe

Name: Satay Jubilee
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 Glaze

Try this homemade Satay Jubilee recipe the whole family will love. Made with jumbo shrimp, skinless, flank steak and Japanese eggplants. Easy step-by-st…

This Satay Jubilee relies on simple, everyday ingredients such as vegetable oil, for brushing and cranberry teriyaki glaze. It comes together quickly and makes 4 servings, at about 944 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Servings: persons

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 Glaze

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
944 kcal
Category
Seafood

Eats Now Editorial Team

Recipe developed & tested in-house

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Reviewed by the Eats Now Kitchen Team

More about our team →

Satay Jubilee

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions