Beef Kabobs with Peanut sauce
| 3 tbsp (45 mL) | canola oil |
| 2 tbsp (30 mL) | EACH rice vinegar and chopped fresh parsley |
| 1 tsp (5 mL) | EACH ground cumin, coriander and cinnamon |
| 1 tsp (5 mL) | hot pepper flakes (or to taste) |
| ½ tsp (2 mL) | EACH garlic powder and ground ginger |
| 1 ½ lb (750 g) | Top Grass Top Sirloin or (New York) Strip Loin Grilling Steak, 1 inch (2.5 cm) thick, cut into cubes |
| Peanut Sauce (recipe follows) | |
| 1 | red onion, cut into chunks |
| 2 | sweet yellow peppers, cut into chunks |
- Combine oil, vinegar, parsley, cumin, coriander, cinnamon, hot pepper flakes, garlic powder and ginger in large sealable freezer bag or bowl. Add beef cubes and toss well coat. Seal or cover and refrigerate for 30 minutes or up to 12 hours.
- Meanwhile, prepare Peanut Sauce and set aside, refrigerating if held for more than 1 hour.
- Thread beef cubes, onion and yellow and green peppers alternately onto soaked wooden skewers. Grill over medium-high heat on lightly oiled grill, turning once, for about 4 minutes per side for medium-rare. Serve with Peanut Sauce for dipping.
Peanut Sauce: In medium saucepan, combine 1 clove garlic (minced), 1/2 cup (125 mL) EACH crunchy peanut butter and reduced-sodium chicken broth, 1 tbsp (15 mL) reduced-sodium soy sauce, 2 tsp (10 mL) fresh lemon juice and 1 tsp (5 mL) EACH garlic-chili sauce and granulated sugar. Bring to boil over medium-high heat, stirring often. Reduce heat and simmer, stirring, for about 1 minute or until sauce thickens slightly. Stir in 1/4 cup (50 mL) coconut milk and cook, stirring until heated through. Serve warm.