Kebabs With Peanut Sauce (for One Or Two)

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 1
• 1 plump garlic clove, chopped
• 1 inch piece gingerroot, peeled and thinly sliced
• 1 tablespoon minced scallion ( and tender green parts)
• 1 teaspoon grated lemon zest
• 1 tablespoon soy sauce
• 1 tablespoon bourbon (or wine or sherry)
• 1 teaspoon sesame oil
• 1/2 teaspoon fresh ground pepper
• 8 -10 ounces boneless beef tenderloin, cut into 1-inch cubes or 8 -10 ounces lamb 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

Recipe

• 1 prepare the marinade:.
• 2 puree the garlic, ginger, scallion and lemon zest in a small food processor. add the soy sauce, bourbon, sesame oil and pepper; blend a few seconds.
• 3 make the kebabs:.
• 4 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.
• 5 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 lamb). serve with peanut sauce.
• 6 to make the peanut sauce:.
• 7 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.