Ingredients

Choose from one or more of the following to equal 1 kg: 
boneless skinless chicken 
boneless lamb or beef 
firm tofu

small new potatoes,yams or sweet potatoes

Marinade for 1 kg: 
1/4 cup chopped onion 
2 cloves garlic, chopped 
2 tablespoons chopped ginger 
2 tablespoons chopped coriander 
1 teaspoon curry powder 
3/4 cup coconut milk 
2 tablespoons soy sauce 
2 tablespoons lime juice 
1 1/2 tablespoons brown sugar 

Fiery Coconut Peanut Dipping Sauce: 
1 cup FIERY COCONUT CHILLI SAUCE 
1/2 cup chunky peanut butter 
hot water

Sweet Chilli Dipping Sauce: 
1 cup SPICY SWEET CHILLI SAUCE 
juice from 1 lime 
2 tablespoons soy sauce 
hot water

Mango Chilli Dipping Sauce: 
1 cup SMOKIN’MANGO CHILLI SAUCE 
1/4 cup chopped coriander 
hot water

Cooking Instructions

Cut chicken into medium strips.

Cut meat and tofu and into medium cubes.

Cut vegetables into cubes or thick slices that will lay flat on a grill.

Parboil until just tender.

Make marinade by combining all ingredients in a food processor (or blender).

Pour over whatever you have chosen to grill.

If using two or more, keep in separate bowls and divide marinade accordingly.

Marinate for at least 2 hours. Tofu can be marinated for several days.

Make dipping sauces by combining the ingredients for each and transfer to serving bowls.

Thread marinated pieces onto bamboo or metal skewers. Grill until cooked, turning several times.

Alternatively, skewers can also be broiled.

As an appetizer, serve from a platter with the dipping sauces.

For a meal, serve on a bed of rice with sauces and a salad on the side.

MAKES
serves 4