| | Veal Satay 4 ounces of veal scaloppine (from top round leg), trimmed and cut into eight 4 x 1 inch strips
2 tablespoons of reduced sodium soy sauce
1 tablespoon of rice vinegar
1/2 teaspoon of honey
1 teaspoon of minced garlic
1 tablespoon of finely grated fresh ginger
1 teaspoon of ground cumin
1/2 teaspoon of coriander |
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Soak eight 8 inch bamboo skewers in water for at least 1 hour. Combine the soy sauce, vinegar, honey, garlic, ginger, cumin, and coriander in a mixing bowl. Add the meat, mix well, cover and marinate at room temperature for 1 hour. Preheat the broiler. Thread each of the marinated veal strips onto a skewer. Wrap the exposed ends of the skewers with aluminum foil, remove before serving. Broil as close to the heat source as possible for 1 minute, turn, and broil for 1 minute more. Makes 8 skewers
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