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Indonesian Sate With Peanut Sauce

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  Beef boneless steak/Sirloin steak 1 Pound, cut into 1 inch cubes
  Lamb 1 Pound, cut into 1 inch cubes
  Chicken breasts 1 Pound, boned, skinned, and cut into 1-inch cubes
  Unsweetened coconut milk 1 Cup (16 tbs)
  Chopped onion 1⁄3 Cup (5.33 tbs)
  Dry mustard 2 Teaspoon
  Ground coriander 1 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Ground turmeric 1⁄2 Teaspoon
  Ground cumin 1⁄2 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Sliced green onion 2 Tablespoon
  Garlic 1 Clove (5 gm)
  Cooking oil 1 Teaspoon
  Peanut butter 1⁄4 Cup (4 tbs)
  Chicken broth/Beef broth 1⁄2 Cup (8 tbs)
  Soy sauce 1 Tablespoon
  Shredded lemon peel 1⁄2 Teaspoon
  Lemon juice 1 Tablespoon
  Chili powder 1 Teaspoon
  Brown sugar 1⁄2 Teaspoon
  Ground ginger 1⁄4 Teaspoon

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

Recipe Summary

Main Dish

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Indonesian Sate With Peanut Sauce Recipe