Prep 30 mins
Cook 10 mins
Scrumptious! From Solo Suppers by Joyce Goldstein.
- 1 plump garlic clove, chopped
- 1 inch piece gingerroot, peeled and thinly sliced
- 1 tablespoon minced scallion (white and tender green parts)
- 1 teaspoon grated lemon zest
- 1 tablespoon soy sauce
- 1 tablespoon Bourbon (or white wine or sherry)
- 1 teaspoon sesame oil
- 1⁄2 teaspoon fresh ground white pepper
- 8 -10 ounces boneless beef tenderloin, cut into 1-inch cubes or 8 -10 ounces pork tenderloin or 8 -10 ounces lamb or 8 -10 ounces chicken thigh pieces
- olive oil or peanut oil
- salt & freshly ground black pepper, to taste
- 1⁄3 cup peanut sauce
- 1 cup unsalted chunky peanut butter
- 1 tablespoon sugar
- 2 tablespoons lemon juice
- 1⁄2 cup unsweetened coconut milk
- 1⁄3 cup soy sauce
- 2⁄3 cup chicken stock
- 1⁄2 teaspoon minced garlic
- 1 teaspoon red pepper flakes
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Prepare the marinade:.
- Puree the garlic, ginger, scallion and lemon zest in a small food processor. Add the soy sauce, bourbon, sesame oil and white pepper; blend a few seconds.
- Make the kebabs:.
- Place the meat or poultry in a shallow glass or ceramic dish. Add the marinade; toss to coat. Cover and let stand, turning the meat occasionally, for 1 hour at room temperature or 2 to 4 hours in the refrigerator.
- Heat the broiler or grill. Thread meat onto skewers (if using bamboo skewers, first soak them in water for 15 minutes). Brush meat with the oil; season with salt and pepper. Broil or grill, turning once, until done as desired, about 3 minutes per side (4 minutes for pork). Serve with peanut sauce.
- To make the peanut sauce:.
- Heat sauce ingredients in a small saucepan over medium heat. Bring to a boil and cook, stirring, for 2 minutes to blend. Whisk in a little water if needed to make sauce spoonable. Note: Store peanut sauce in a covered jar in the refrigerator for up to 4 months.