Satay Skewers With Spicy Peanut Sauce
|Pork tenderloin/Skinless, boneless chicken breasts||1 1⁄4 Pound (625 Gram)|
|Lime juice||25 Milliliter (2 Tablespoon)|
|Soy sauce||25 Milliliter (2 Tablespoon)|
|Garlic||1 Clove (5 gm), minced|
|Minced ginger root||1 Teaspoon (5 Milliliter)|
|Ground coriander||1⁄2 Teaspoon (2 Milliliter)|
|Hot pepper flakes||1⁄4 Teaspoon (1 Milliliter)|
Remove fat or sinew from meat; cut meat into 4- by 1/4 in (10 cm x 5 mm) strips.
In shallow nonmetallic dish, combine lime juice, soy sauce, garlic, gin gerroot, coriander and hot pepper flakes.
Add meat to marinade; turn to coat thoroughly with marinade.
Refrigerate, covered, at least 2 hours or up to 24 hours, stirring occasionally.
Just before serving, remove meat strips from marinade.
Thread meat, accordion style, onto 12 metal skewers.
Place skewers on oiled barbecue grill; grill over medium high heat 3 to 5 minutes, turning once, until tender and no longer pink inside.