Serves 4 to 6 • Prep Time 10 minutes • Cook Time 4 to 6 minutes

Satays, grilled skewered meat often served with dipping sauce, hail from Southeast Asia. They’re a growing favorite here in the States, too. Un-skewer the meat before serving to young ones.

1 cup, plus 1 tablespoon peanut oil
4–5 garlic cloves, crushed
4–5 dried serrano chili peppers, seeded and ground
1–2 teaspoons curry powder
1 cup roasted peanuts, finely ground
1 pound beef sirloin, cut into bite-size pieces
1 packet short wooden or bamboo skewers, soaked in water before use
1 small bunch fresh cilantro, for serving
1 small bunch fresh mint, for serving
1 lime, cut into wedges, for serving

1) To make the sauce, heat 1 cup peanut oil in a heavy-bottomed pot over medium-low heat. Stir in garlic until it becomes fragrant and lightly golden.

Add chilies, curry powder and peanuts and stir until it forms a paste. Remove from heat and let cool.

2) Preheat the grill. Meanwhile, place beef in a medium bowl. Whisk remaining peanut oil into the sauce and pour mixture over beef; stir until pieces are evenly coated. thread meat onto skewers. Place kabobs on the grill and cook 2 to 3 minutes on each side. Serve hot on a bed of fresh cilantro and mint with lime wedges.

Excerpted from Easy Grilling, published by Ryland Peters & Small. Copyright 2010.