Honeyed Chevon with Satay Sauce

DIRECTIONS

1. Combine marinade ingredients. Marinade cubed kid meat for at least an hour. Drain and reserve marinade.

2. Thread meat onto 8 oiled bamboo skewers alternately with the red and green capsicum and mushrooms.

3. Cook under a pre-heated grill or barbecue grill on high for 5 minutes. Brush with reserved marinade.

4. Reduce heat to medium high and cook for a further 10 minutes, turning occasionally and brushing with marinade until cooked.

5. Serve with satay sauce [see below], accompanied by salad or seasonal vegetables and boiled/steamed Basmati or Jasmine rice.

6. Satay Sauce

7. Fry onion and garlic for 2 minutes.

8. Add curry powder and cook for 1 minute.

9. Add remaining ingredients and simmer uncovered until thickened as desired.

    

    

Ingredients

• 600 gms cubed kid meat

• 1 small red capsicum, cut into 5cm pieces

• 1 small green capsicum, cut into 5cm pieces

• 24 button mushrooms

• Marinade:

• 2 tblespns honey

• 2 tblespns light soy sauce

• 1 tblespn lemon juice

• 1 tblespn sherry [optional]

Satay Sauce

• 1 onion, finely chopped

• 2 cloves garlic, crushed

• 2 tblespns crunchy peanut butter

• 1 teaspn curry powder

• 1 teaspn light soy sauce

• 1 teaspn chilli sauce [sweet, mild or hot to taste]

• 125 mls water

• 1 tblespn lemon juice