|Chicken breast fillets||8 Ounce, skin removed and sliced into thin strips, lengthwise (250 Gram)|
|Beef fillet||8 Ounce, sliced into thin strips, lengthwise (250 Gram)|
|Pork fillet||8 Ounce, sliced into thin strips, lengthwise (250 Grams)|
|For chill marinade|
|Soy sauce||2 Fluid Ounce (1/4 Cup Or 60 Milliliter)|
|Lime juice/Lemon juice||2 Tablespoon|
|Garlic||2 Clove (10 gm), crushed|
|Finely grated fresh ginger||2 Teaspoon|
|Red chili||1 , finely chopped (Fresh One)|
|Finely chopped fresh coriander||1 Tablespoon|
|For peanut sauce|
|Crunchy peanut butter||4 Ounce (1/2 Cup Or 125 Grams)|
|Onion||1 , finely chopped|
|Hoisin sauce||2 Tablespoon|
|Coconut milk||4 Fluid Ounce (1/2 Cup Or 125 Milliliter)|
|Finely chopped fresh coriander||2 Tablespoon|
1. Weave chicken, beef and pork strips onto skewers and place in a shallow glass or ceramic dish.
2. To make marinade, place soy sauce, lime or lemon juice, garlic, ginger, chilli and coriander in a small bowl and mix to combine. Pour marinade over skewers in dish, cover and set aside to marinate for at least 1 hour.
3. Preheat barbecue to a medium heat. Cook kebabs on lightly oiled barbecue, turning frequently for 5-6 minutes, or until meats are cooked.
4. To make sauce, place peanut butter, onion, hoisin sauce, garlic and coconut milk in a food processor or blender and process until smooth. Stir in coriander. Serve with skewers for dipping.