These delightful little kebabs are available from street hawkers throughout south-east Asia, and make a terrific snack. They were introduced by the Arabs centuries ago.
Using a blender or pestle and mortar, grind together the shallots, lemon grass and ginger. Pop into a bowl and add the ground spices, sugar and salt. Add the meat to the bowl and coat well in the thick marinade. Cover and leave in the fridge to marinate for a few hours.
Soak wooden satay sticks in water so they don’t catch fire during cooking. Thread a few pieces of meat on to each skewer, leaving around
Grill the satays over a barbecue or under a preheated hot grill for about 6-8 minutes, turning and basting during cooking. Serve with Peanut Sauce.
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