Thai Satay Kebabs

These kebabs are also great made with pork or chicken, besides beef. Prep time does not include marinating time, so allow time for that.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1  lb  sirloin steak, cut into strips 1/2 x 2 inch

• For the Marinade

• 2  cloves garlic, minced
• 1⁄2 onion, chopped
• 1  tablespoon brown sugar
• 1  lime, juice of
• 1  tablespoon fish sauce
• 1⁄2 teaspoon tamarind pulp, dissolved in
• 2  tablespoons hot water
• 1  tablespoon  vegetable oil

• For the Sauce

• 8  tablespoons crunchy peanut butter
• 1  onion, finely chopped
• 1  cup  thick coconut milk
• 1  tablespoon brown sugar
• 1  teaspoon cayenne pepper (to taste)
• 1  stalk lemongrass, finely chopped
• 1  tablespoon fish sauce
• 1  tablespoon soy sauce
•  wooden skewer

Directions

1. Hint: If you slice beef while partially frozen, it slices thinner and easier for you.
2. Soak wooden skewers for 25-30 minutes prior to preparing food.
3. Blend marinade in a blender until smooth.
4. Thread strips onto wooden skewers and place in large shallow dish; pour marinade over meat and let sit for 60 minutes to 2-3 hours, refrigerated, turning sticks occasionally.
5. Combine sauce ingredients in saucepan and bring to a boil, stirring; remove from heat and cool; then pour into small bowls.
6. Broil, grill, or BBQ kebabs at high heat, (white coals, heated broiler, etc.), until meat on kebabs is cooked through, not more than 5 minutes.
7. Serve kebabs with bowls of sauce.