Chicken Satay - cooking recipe

Ingredients

1 1/2 lbs boneless chicken, beef,pork or 1 1/2 lbs lamb
3 (1 inch) strips lemons, zest of
3 medium shallots
2 cloves garlic, minced
2 teaspoons grated gingerroot
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon turmeric
3 teaspoons brown sugar
1 1/2 teaspoons salt
2 teaspoons soy sauce or 2 teaspoons tamari
3 teaspoons peanut oil
Peanut Sauce
2 teaspoons peanut oil
1 medium onion
2 cloves garlic
1/2 teaspoon crushed red pepper flakes
1/4 cup fresh lime juice
1/4 cup soy sauce or 1/4 cup tamari
2/3 cup crunchy peanut butter
1/3 cup coconut milk
1/4 cup chopped fresh coriander (, medium pack)

Preparation

Soak wooden skewers.
Thinly slice meat and place in a large freezer bag.
In a processor combine lemon zest, shallots, garlic, ginger, coriander, cumin, turmeric, sugar, salt, soy sauce and peanut oil.
Whirl to a paste, add to meat and toss well.
Seal bag and place in fridge.
Marinate at least 2 hours, up to overnight.
Return meat to room temp before grilling.
Skewer meat.
Preheat grill to high.
For Peanut sauce in a small heavy sauce pan saute the onion, garlic and pepper flakes for 8 minutes.
Add remaining ingredients, stir to blend well and cook until heated through.
Grill skewers 2 to 3 minutes on each side and serve with peanut sauce.