• 2-4 TB. SATE SEASONING
• 2 TB. water
• 2 lbs. boned lamb (shoulder or leg works well)
• 3 TB. soy sauce
• 3 TB. peanut or vegetable oil
• 2 TB. rice vinegar
• 30 wooden skewers

Combine SATE SEASONING and water in a medium sized bowl. Set aside to give the flavors time to develop. Trim meat of excess fat and cut into 3/4 inch cubes. Add meat and remaining ingredients to bowl, mixing well. Cover and let marinate in the fridge for 2 hours. Before starting the coals, place skewers in water to soak. Stack charcoal 2 deep across bottom of grill. After lighting the coals, thread about 5-6 pieces of meat onto each skewer. Once the coals are very hot, grill sate in batches, 3-5 minutes per side. The sate should be crispy brown on the first side before turning. High heat cooking is the key to producing the most delicious sate. Don’t be afraid to fan the coals into a high heat frenzy before putting the sate on the grill.

Serves: 4 for a meal, 12 for appetizers.

Prep. time: 20 minutes.

Cooking time: 6-10 minutes

Combine all ingredients in a small bowl and whisk.

• 1/4 Cup soy sauce
• 2 thinly sliced shallots (2 TB. minced dry SHALLOTS)
• 2 tsp. brown sugar
• 1 tsp. lime juice (the juice of 1/2 lime)
• CRUSHED RED or JALAPENO PEPPER to taste

Spicy Ginger dipping sauce

• 1/4 tsp. GINGER, powdered
• 1 tsp. GARLIC GRANULES
• 1 TB. water
• 1 TB. soy sauce
• 3/4 Cup of your favorite hot sauce

In a small bowl mix water, ginger and garlic, let stand 10 minutes so flavor can develop. Add soy sauce and hot sauce, mix. Great for chicken wings or sate.