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Title: Indonesian Sate
Categories: Meat Marinade Sauce Grill Ethnic
Yield: 10 Servings
| 1 | lb | Boneless beef round steak OR sirloin steak; cut into 1-1/2 |
| 1 | lb | Boneless lamb; cut into 1-1/2-inch cubes |
| 8 | oz | Skinless, boneless turkey breast; cut into 1-1/2cube |
| 1 | c | Purchased unsweetened coconut milk |
| 1 | sm | Onion; finely chopped |
| 2 | Cloves garlic; minced | |
| 2 | ts | Dry mustard |
| 1/2 | ts | Ground coriander |
| 1/2 | ts | Ground turmeric |
| 1/4 | ts | Salt |
| 1/4 | ts | Salt |
| 1/4 | ts | Ground cumin |
| 10 | Green onions; trimmed & each cut into 4 pieces | |
| PEANUT SAUCE | ||
| 2 | tb | Sliced green onion |
| 1 | Clove garlic; minced | |
| 1/4 | c | Reduced-sodium chicken or beef broth |
| 1 | tb | Reduced-sodium soy sauce |
| 1/2 | ts | Finely shredded lemon peel |
| 1 | tb | Lemon juice |
| 1 | ts | TO 1-1/2 tsp. chili powder |
| 1/2 | ts | Brown sugar |
| 1/3 | c | Peanut butter |
| 1 | tb | Grated gingerroot OR |
| 1/4 | ts | Ground ginger |
| ds | Ground red pepper (optional) | |
| Purchased unsweetened coconut milk (optional) | ||
Place cubed meat and turkey in a plastic bag set in a shallow bowl. For marinade, in a mixing bowl combine coconut milk, onion, garlic, dry mustard, coriander, turmeric, salt, and cumin. Mix well.
Pour over meat; seal the bag. Chill in refrigerator for several hours or overnight, turning over occasionally. Drain, reserve marinade. Use 20 8-inch skewers. Alternate thread meats and green onion pieces.
Grill on rack of open grill, directly over medium-hot coals for 12 to 16 minutes for medium of beef and lamb and no pink remains in turkey. Brush with marinade during first half of grilling and turn once. Serve with Peanut Sauce.
PEANUT SAUCE - Cook green onion and garlic in broth in a small covered saucepan. Cook until 2 minutes or till onion is tender. Add soy, peel, juice, chili powder, and brown sugar. Bring to a boil and reduce heat. Simmer sauce, uncovered, for about 5 minutes. Stir frequently. Stir in peanut butter and gingerroot (or ginger). Let mix heat gently through, without boiling.Thin sauce with a little coconut milk if desired. Serve and room temp. Cover and chill the peanut sauce to store. Makes about 1-1/2 cups.
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