BEEF: Add Indonesian beef skewers to your repertoire of summer BBQ menu. Skip peanut sauce if there's any suggestion of peanut allergy.

INDONESIAN BEEF SKEWERS:

1½ lb. beef sirloin                                                       

1 clove garlic, minced

2 tbsp. soy sauce                                                        

1 tbsp. canola oil

1 tsp. ground cumin                                                    

1 tsp. ground coriander

basting sauce:

   3 tbsp. lemon juice                                      

   2 tbsp. soy sauce

   ¼ tsp. ground cumin                                    

   ¼ ground coriander

peanut sauce:  ***use your discretion as for peanut allergy***

   1 cup water                                                  

   2/3 cup creamy peanut butter

   2 cloves garlic, minced                                

   2 packed tbsp. brown sugar

   1½ tbsp. lemon juice                                    

   1 tbsp. soy sauce

   ¼ to ½ tsp. red pepper flakes

Cut beef into 1-inch cubes. In a large non-reactive bowl combine garlic, soy sauce, oil, cumin and coriander. Add beef and stir well to coat meat. Cover bowl and refrigerate for at least 2 hours or until the next day, stirring occasionally.

Mix basting sauce ingredients together and set aside.

In a saucepan, combine water, peanut butter and garlic. Cook over medium heat, stirring, until mixture boils and thickens. Remove from heat and stir in brown sugar, lemon juice, soy sauce and pepper flakes. Stir to dissolve sugar. Set aside

When ready to cook, lift meat from marinade and pat dry lightly. Thread 4 or 5 pieces on each soaked and dried bamboo skewer. Arrange skewers on a lightly greased grill 2 to 4-inches above the bed of hot coal, or gas BBQ over direct heat. Cook meat, turning often, until well browned and done to your liking, 6-8 minutes for medium rare. About 3-4 minutes before meat is done, brush meat all over with basting sauce.  Serve with peanut sauce. Omit peanut sauce if preferred