Veal Recipe: Veal Saté with Peanut Sauce

• 1-1/2 lb veal leg cutlets, 1/8 to 1/4 inches 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

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 min to 1 hr, turning once.

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.)

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

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 min for medium doneness, turning occasionally. Sprinkle with lime peel; serve with sauce.