Veal Saté with Peanut Sauce

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

1-1/2 pounds veal leg cutlets, cut 1/8 to 1/4 inch thick
2 teaspoons freshly grated lime peel

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

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

1. In small bowl, combine marinade ingredients; mix well.
Cut veal cutlets crosswise into 1-inch 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 tablespoons water.)

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

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

Makes 6 servings (serving size: 1/6 of recipe).

Cook's Tips:
Canned unsweetened coconut milk can be found in the
Asian foods section of the supermarket.
Canned cream of coconut may be substituted: Omit brown sugar;
for sauce, substitute 1/2 cup cream of coconut and increase
peanut butter to 1/3 cup.
To broil, place kabobs on rack in broiler pan so surface
of meat is 4 inches from heat.
Broil 3 to 5 minutes or until cooked through, turning once.