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This recipe is courtesy of John Thorne and Matt Lewis, two people we have the utmost respect for. People serious about, and dedicated to, food. Visit them online at Outlaw Cook
Toast the coriander seeds in a hot, ungreased skillet until they release their aroma and begin to change color. When they cool enough to handle, crush or process them into a coarse powder. Mix this with the remaining marinade ingredients in a bowl. Stir the meat into this so all the pieces are coated and let marinate at room temperature for an hour or so. Thread meat onto skewers and grill over charcoal. Serve immediately with peanut sauce for dripping.
This recipe was provided by John Thorne and Matt Lewis see above from Northhampton.