If you're a barbecue or outdoor grill fanatic, and are looking for something different and unique, then nothing fits better than satay. This is a Southeast Asian dish consisting of some pieces of meat, either lamb, chicken, beef, or pork, grilled on a skewer and served with a spiced sauce, usually a peanut sauce. The origins of satay may be Java, Sumatra, or Indonesia, where it's very popular. Indonesians have a variety of satays, and they are commonly sold by street vendors; and the meats used may range from mutton, to rabbit, to squid.
Below is a typical recipe for grilled chicken satay. If you prefer, pork tenderloins can be used. Just cut them into 1-inch cubes and follow recipe directions Another piece of trivia: some experts state that the word "satay" is derived from the Minnan-Chinese words sa tae bak ("three pieces of meat").
In a bowl, combine soy sauce, garlic, ginger, turmeric, red pepper flakes, lemon juice, and cumin. Add chicken to the mixture and stir to coat. Cover and marinate in the refrigerator for at least 30 minutes or up to 2 hours. Do not marinate overnight. (This will make the meat too dark.)
Meanwhile, soak the skewers in a pan or skillet filled with cold water (or the kitchen sink if it has a stopper) to prevent skewers from burning.
Mix coconut milk or cream, peanut butter, honey, and curry in a saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and simmer, uncovered, 2-4 minutes until sauce thickens. Keep warm.
Drain chicken and reserve the marinade for basting. Thread chicken strips accordion-style onto each skewer. Fill up to ¾ of each skewer so that you have a handle to easily turn the satay during grilling.
Grill on a lightly oiled preheated grill over medium-hot coals (or gas grill) 6-8 minutes, turning half way through grilling time and brushing with marinade. Serve with warm peanut sauce for dipping.