500 g (1 lb) grain-fed veal strips from the leg

45 ml (3 tbsp) peanut oil

45 ml (3 tbsp) soya sauce

45 ml (3 tbsp) honey

15 ml (1 tbsp) chopped ginger

 

 

60 ml (1/4 cup) peanut butter

125 ml (1/2 cup) hot chicken broth

30 ml (2 tbsp) soya sauce

45 ml (3 tbsp) lime juice

1 clove of garlic, crushed

 

 

Mix all the ingredients for the marinade together in a shallow dish and reserve. Thread the meat in S shapes onto wooden skewers and place them in the dish, taking care to thoroughly cover the meat with the marinade. Allow to marinate in the refrigerator for 2 hours. In a bowl, mix all the ingredients for the peanut butter sauce with a whisk and adjust the consistency with a little chicken broth if necessary. Grill the kebabs on the barbecue or broil in oven (at approx 10 cm (4 inches) from broiler element) for 5 or 6 minutes, turning only once during cooking time. Serve immediately with peanut butter sauce, accompanied by rice and a salad of Chinese cabbage, apples and cucumber.