- 1 plump clove garlic, chopped
- 1-inch piece fresh ginger, peeled and sliced
- 1 tablespoon minced green onion, including tender green tops
- 1 teaspoon grated lemon zest or 1 tablespoon minced lemongrass
- 1 tablespoon soy sauce
- 1 tablespoon bourbon, white wine, or sherry
- 1 teaspoon Asian sesame oil
- ½ teaspoon freshly ground white pepper
- 2 or 3 boneless, skinless chicken thighs
- OR1 beef fillet, about 8 to 10 ounces or
- 8 to 10 ounces pork tenderloin or
- 1 lamb steak, about 8 to 10 ounces and 1 inch thick, boned
- Olive or peanut oil
- Salt and freshly ground black pepper
- 1/3 cup Peanut Sauce
- To make the marinade: Combine the garlic, ginger, green onion, and lemon zest in the container of a mini-processor or blender. Pulse to purée. Add the soy, bourbon, sesame oil, and pepper and blend briefly. You can make this marinade the day before you use it.
- To make the marinade: Combine the garlic, ginger, green onion, and lemon zest in the container of a mini-processor or blender. Pulse to purée. Add the soy, bourbon, sesame oil, and pepper and blend briefly. You can make this marinade the day before you use it.
- Cut the poultry into 1-inch cubes and place in a shallow nonreactive dish. Pour the marinade on top and toss to coat evenly. Cover and marinate for 1 hour at room temperature or 2 to 4 hours in the refrigerator, turning the meat occasionally.
- Preheat the broiler or prepare a fire in the charcoal grill.
- Thread the poultry cubes onto a bamboo skewer that has been soaked in water for 15 minutes or onto a metal skewer. Brush with oil and sprinkle with salt and pepper. Slip under the broiler or place on the grill and cook, turning once, for 3 minutes on each side for chicken, lamb, or beef and 4 to 5 minutes on each side for pork. The kabob should be nicely browned but still juicy. Serve with the Peanut Sauce.