Veal Saté with Peanut Sauce

Total preparation and cooking time: 20 minutes
Marinating time: 15 minutes to 1 hour

1-1/2 lb veal leg cutlets, 1/8" to 1/4" thick
2 tsp freshly grated lime peel

Marinade:
1/3 cup soy sauce
1/4 cup fresh lime juice
2 Tbsp canned unsweetened coconut milk
1 Tbsp packed brown sugar
1 tsp freshly ground black pepper

Peanut Sauce:
2/3 cup canned unsweetened coconut milk
1/4 cup creamy peanut butter
1/2 to 1 tsp crushed red pepper

1. Combine marinade ingredients. Cut veal cutlets crosswise into 1"-wide strips. Place veal and marinade in plastic bag, turning to coat. Close bag securely and marinate in refrigerator 15 minutes to 1 hour, turning once.

2. Meanwhile in small bowl, combine peanut sauce ingredients; whisk until blended. Set aside. (If sauce is too thick, thin with 2 to 3 Tbsp water.)

3. Soak twelve 8" bamboo skewers in water 10 minutes; drain.

4. Remove veal from marinade; discard marinade. Thread veal, weaving back and forth, onto skewers. Place veal on grid over medium, ash-covered coals. Grill, uncovered, 4 to 5 minutes for medium doneness, turning occasionally. Sprinkle with lime peel; serve with sauce.

Serves 6.

Source: National Cattlemen's Beef Association

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