Beef, Pork, or Chicken Satay

Ingredients

• ½ teaspoon ground cinnamon (for pork only)
• 1 teaspoon cumin seeds (for beef and pork only), toasted in a small dry skillet until fragrant, and then ground
• ½ teaspoon kosher salt
• 1 teaspoon turmeric
• 1 tablespoon granulated sugar
• 1 stalk lemongrass (hard outer leaves and green top removed), minced
• 1 tablespoon minced fresh ginger
• + 8 more ingredients
• • 1 tablespoon minced garlic
  • 2 tablespoons unsalted dry-roasted peanuts, finely chopped
  • 1 pound pork loin, beef sirloin, or boneless chicken breasts or thighs, or a mix
  • 18 wooden skewers, soaked in water for 30 minutes and dried
  • Vegetable oil spray
  • 2 tablespoons vegetable oil
  • 1 tablespoon coriander seeds, toasted in a small dry skillet until fragrant, and then ground
  • 3 tablespoons pineapple juice

Combine all the ingredients in a bowl and mix well (if working ahead, leave out the peanuts until ready to use). Seal and refrigerate. The marinade will keep for a couple of days. Slice the meat across the grain as thinly as you can (a scant 1/8 inch is ideal). Transfer to a large zip-top bag (...

View full recipe at Fine Cooking