HONEYED CHEVRON WITH SATAY SAUCE
Ingredients:
600 gms cubed kid meat
1 small red capsicum, cut into 5cm pieces
1 small green capsicum, cut into 5cm pieces
24 button mushrooms

Marinade:
2 tblespns honey
2 tblespns light soy sauce
1 tblespn lemon juice
1 tblespn sherry (optional)

Satay Sauce:
30 gms butter
1 onion, finely chopped
2 cloves garlic, crushed
2 tblespns crunchy peanut butter
1 teaspn curry powder
1 teaspn light soy sauce
1 teaspn chilli sauce (sweet, mild or hot to taste)
125 mls water
1 tblespn lemon juice

Marinade:
Combine marinade ingredients. Marinade cubed kid meat for at least an hour. Drain and reserve marinade. Thread meat onto 8 oiled bamboo skewers alternately with the red and green capsicum and mushrooms. Cook under a pre-heated grill or barbecue grill on high for 5 minutes. Brush with reserved marinade.Reduce heat to medium high and cook for a further 10 minutes, turning occasionally and brushing with marinade until cooked. Serve with satay sauce (see below), accompanied by salad or seasonal vegetables and boiled/steamed Basmati or Jasmine rice.

Satay Sauce:
Heat butter in a pan. Fry onion and garlic for 2 minutes. Add curry powder and cook for 1 minute. Add remaining ingredients and simmer uncovered until thickened as desired.


Close this pagePrint this recipe