- 3 lbs Hanger Steak or Chicken Breasts, cut into strips
- 1 pkg Skewers
- 2 Tbsp Garlic, finely diced
- 2 Tbsp Shallots, finely diced
- 2 Tbsp Ginger, finely diced
- 2 Tbsp Sesame Seeds, toasted
- ½ tsp Turmeric Powder
- ½ Tbsp Fish Sauce
- 1 Tbsp Lime Juice
- ½ can Coconut Milk
- To taste Salt & Pepper
- Vegetable Oil
Cut meat and set aside.
For marinade, mix together well the next 9 ingredients.
Coat the meat well with marinade and let sit in fridge for at least 24 hours.
When ready, weave strips of meat onto skewers, secured without overcrowding.
Cook over charcoal, electric, gas or hibachi grill, turning and basting occasionally.
Indications for doneness: meat should have a slight resistance when you attempt to remove from skewers and slight charring on surface.
Serve with spicy peanut dressing, chilled onion-cucumber salad and cold rice cakes.
Skewers, soak overnight to minimize burning