Spicy Thai Meat Satay Skewers No Peanuts Recipes

SPICY THAI MEAT SATAY SKEWERS-(NO PEANUTS)

Steps:

• In a bowl, mix the meat cubes with the rest of the spices, seasoning and coconut milk.
• Let it marinate in the refrigerator at least 1 hour but preferably overnight.
• To freeze ahead: Place in a ziplock bag and freeze.
• To heat: Thaw, and continue with cooking directions.
• When ready to grill, soak skewers in cold water and dry.
• Drain the meat and discard the marinade.
• Place 4 cubes of meat on a skewer and grill for 4-5 minutes per side over a hot flame.

PORK SATAY WITH THAI SPICES AND PEANUT SAUCE

Steps:

• Prepare the skewers: Put pork in a mixing bowl. In a separate bowl, stir together shallot, garlic, ginger, lemongrass, cumin, coriander, turmeric, cayenne, fish sauce, lime juice, soy sauce, brown sugar and coconut milk, and pour over meat. Toss with your hands to coat well. Let marinate for at least 30 minutes or overnight. Meanwhile, soak 12 bamboo skewers in water.
• Prepare the cucumbers: Put cucumbers in a mixing bowl and season with salt. Add lime juice, sugar, shallots and chiles and toss to coat. Let stand for 15 minutes. Check seasoning, then transfer to a serving dish.
• Prepare the peanut sauce: Pulse the peanuts briefly in a food processor just until finely ground. Add the garlic, soy sauce, sesame oil, brown sugar, fish sauce, lime juice, cayenne and coconut milk, and process until well puréed. Transfer to a bowl, then taste and adjust seasoning. Thin a bit with lime juice or water as desired.
• Thread 2 slices of pork onto each bamboo skewer, keeping the meat as flat as possible. Grill over hot coals, under the broiler or on a stovetop grill pan for 3 minutes on each side, until cooked through and lightly browned. Transfer to a platter and garnish with cilantro and basil leaves. Serve with cucumber relish and peanut sauce.