Indonesian Satay Skewers with a Creamy Peanut Sauce
Serve these kaftas as an appetiser or alongside other braai meat.
Make the marinade by mixing all the marinade ingredients in a bowl until well combined and pour into a zip lock bag. Note: A block of tamarind can be used instead of paste. Chop about 1/2 cup of the block, mix with 1/3 cup of boiling water and let it soften for a few minutes. Place it in a sieve and mash with a fork to extract 3 Tbsp. of pulp.
Lay the skirt steak on a chopping board, remove any excess fat and slice the steak into strips approximately 15cm long, 4cm wide and 2cm thick.
Transfer the beef to the zip lock bag with the marinade and turn to coat. Place in the refrigerator for about 1 to 2 hours to marinate, the longer the better.
Pound the peanuts in a mortar and pestle until roughly crushed and set aside.
Add all the peanut sauce ingredients (except for the lime juice) to a small saucepan. Simmer over a medium heat for about 3 to 5 minutes, whisking constantly until the ingredients are combined. Remove the saucepan from the heat, stir in the lime juice and transfer the sauce to a small bowl to cool.
Remove the skirt steak from the marinade and prepare the kebabs by weaving the beef strips onto the skewers.
Spread the crushed peanuts on a plate and coat each beef skewer with the peanuts, shaking off the excess.
Add a splash of sesame seed oil to a hot griddle pan and grill the skewers in batches, turning to cook on all sides to your preferred doneness; it will take approximately 6 minutes for medium which is recommended.
Dip the peanut crusted skewers into the warm, velvety dipping sauce and serve with a crunchy cucumber salad.