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Curried Satay

pork, chicken - breast, curry

1 teaspoon grated lime or lemon rind
1/4 cup lime or lemon juice
2 tablespoons granulated sugar
2 tablespoons vegetable oil
2 cloves garlic; minced
1 tablespoon curry paste or powder
1/4 teaspoon (each) salt and pepper
1 pound pork loin roast or chicken breasts

In large resealable - Freezer bag or shallow glass baking dish, whisk together lime rind and juice, sugar, oil, garlic, curry paste, salt and pepper. Trim any fat from pork. Cut through centre horizontally to make 2 slices about 1 inch thick. Cut across the grain into 1/4-inch thick strips. Thread 2 or 3 strips onto each of eight 8-inch wooden skewers. Add skewers to marinade in - Freezer bag or dish. Seal bag, turning to coat strips evenly. Marinate in refrigerator for at least 4 hours or for up to 24 hours. (Bag can be flattened and frozen for up to 2 weeks; thaw overnight an refrigerator or cooler.) Place satays on greased grill over medium-high heat; close lid and cook, turning once and brushing with any remaining marinade, for 3 to 4 minutes or until browned outside and just a hint of pink remains inside pork (or until chicken is no longer pink inside). Serve with basmati or Texmati rice (cross between basmati and long-grain rice) and fresh green beans.

Contributor: Canadian Living Magazine - August, 1998

Yield: 4 servings

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