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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
Dissolve tamarind paste in the hot water and press the pulp through a sieve. Mix this with the remaining marinade ingredients in a bowl. Stir the meat into this so that 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.