Marinade

• 1 tbsp grated ginger root 15 mL
• 2 cloves garlic, crushed 2
• 3 tbsp soy sauce 45 mL
• 3 tbsp peanut oil 45 mL
• 3 tbsp lemon juice 45 mL
• 2 tsp ground coriander 10 mL
• 2 tsp ground cumin 10 mL
• 1/2 tsp chili powder 2 mL

Satay Sauce

• 1-1/2 oz creamed coconut 40 g
• 1 cup blanched, unsalted 250 mL
• peanuts
• 3 tbsp lemon juice 45 mL
• 2 tbsp peanut oil 25 mL
• 2 tsp Asian hot chili sauce 10 mL
• Salt and ground black
• pepper

Directions:

Soak 24 4-inch (10 cm) (use 8-inch if adding vegetables) bamboo skewers in water for 30 minutes.

Cut pork, chicken and steak into 1-inch (2.5 cm) cubes.

In shallow glass baking dish, whisk together ginger, garlic, soy sauce, peanut oil, lemon juice, coriander, cumin and chili powder. Stir in meat cubes. Cover with plastic wrap and leave to marinate for 30 minutes.

Place creamed coconut in glass measuring cup. Add enough boiling water to make 1 cup (250 mL). Stir until dissolved. Pour mixture into a blender or food processor. Add peanuts, lemon juice, peanut oil and chili sauce; process until smooth. Add a little extra hot water, if desired, to thin sauce to desired consistency. Season to taste with salt and pepper. Spoon into a small serving dish.

Preheat broiler.

Thread meat (and vegetables) onto skewers, about 3 pieces of meat per skewer; place on baking sheet or on rack in grill pan. Discard any remaining marinade. Broil 4 inches (10 cm) under broiler for 10 to 12 minutes, turning frequently, or until cooked through.

Arrange the skewers on a large platter and serve with the Satay Sauce.