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Chicken, Beef, or Lamb Satay (From the Art of the Hors d'oeuvre, 4/06)

Joe George
Prep Time
1 and 1/2 hours (including marinating time)
Number of Servings
makes 32 pieces
2 pounds boneless chicken, beef or lamb
2 ounces vegetable oil
2 tablespoons fresh lemongrass, chopped
2 cloves garlic, peeled and chopped
2 teaspoons Thai curry paste
2 tablespoons honey
1 tablespoon nam pla (Thai fish sauce)
peanut sauce (see recipe)

Cut the meat into thin strips about 4-inches long. Lightly pound the strips of meat with a mallet, or lacking this, with the back of a small skillet. Thread the strips onto 6-inch bamboo skewers that have been soaked briefly in water. Make the marinade by combining in a blender the vegetable oil, lemongrass, garlic, curry paste, honey, and fish sauce, then process until smooth. Brush the skewered meat with the marinade and allow it to marinate for 1 hour. Cook the satay either in an oven or on a char-grill (the latter is more preferable) for a couple minutes, or until the meat is just done (more care should be made with thoroughly cooking chicken). Serve while hot with peanut sauce (see recipe).