Indonesian Sate With Peanut Sauce Recipe
Ingredients
| 1 pound boneless beef round steak or sirloin steak, cut into 1-inch cubes | ||
| 1 pound boneless lamb, cut into 1-inch cubes | ||
| 1 pound chicken breasts, boned, skinned, and cut into 1-inch cubes | ||
| Unsweetened coconut milk | 1 Cup (16 tbs) | |
| Onion | 1/3 Cup (16 tbs), finley chopped | |
| Dry mustard | 2 Teaspoon | |
| Ground coriander | 1 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Turmeric | 1/2 Teaspoon | |
| Ground cumin | 1/2 Teaspoon | |
| Garlic | 1 Clove (5gm), minced | |
| 2 tablespoons sliced green onion | ||
| Garlic | 1 Clove (5gm) | |
| Cooking oil | 1 Teaspoon | |
| Peanut butter | 1/4 Cup (16 tbs) | |
| 1/2 cup chicken broth or beef broth | ||
| Soy sauce | 1 Tablespoon | |
| Lemon peel | 1/2 Teaspoon, finely shredded | |
| Lemon juice | 1 Tablespoon | |
| Chili powder | 1 Teaspoon | |
| Brown sugar | 1/2 Teaspoon | |
| Ground ginger | 1/4 Teaspoon | |
Directions
1 Place the meat cubes and chicken cubes in a shallow nonmetal bowl. In a small mixing bowl stir together the coconut milk, onion, dry mustard, coriander, salt, turmeric, cumin, and 1 clove garlic. Pour over meat, tossing to coat. Cover and marinate in the refrigerator for several hours or overnight. Drain, reserving marinade.
2 On long metal skewers thread meat and chicken, leaving 1/4 inch between pieces. Grill on rack of uncovered grill directly over medium coals for 12 to 14 minutes or until tender and no longer pink, turning kabobs once and brushing with reserved marinade.
3 Meanwhile, for peanut dipping sauce, in a small saucepan cook the green onion and the 1 clove garlic in hot oil until tender. Stir in peanut butter. Gradually stir in broth until smooth. Stir in the soy sauce, lemon peel, lemon juice, chili powder, brown sugar, and ginger. Bring just to boiling; reduce heat. Simmer, uncovered, for 5 to 8 minutes or until thickened.
4 If desired, add a cherry tomato to the end of each skewer
2 On long metal skewers thread meat and chicken, leaving 1/4 inch between pieces. Grill on rack of uncovered grill directly over medium coals for 12 to 14 minutes or until tender and no longer pink, turning kabobs once and brushing with reserved marinade.
3 Meanwhile, for peanut dipping sauce, in a small saucepan cook the green onion and the 1 clove garlic in hot oil until tender. Stir in peanut butter. Gradually stir in broth until smooth. Stir in the soy sauce, lemon peel, lemon juice, chili powder, brown sugar, and ginger. Bring just to boiling; reduce heat. Simmer, uncovered, for 5 to 8 minutes or until thickened.
4 If desired, add a cherry tomato to the end of each skewer
Chef
