Asian Kabob Kabob Recipe with Peanut Sauce

Meat on a stick using 
any kind of meat 

Kabob Meat Marinade Sauce
2 tablespoons low-sodium Soy Sauce
1/2 of a banana or 2 pineapple slices
1/2 cup Ketchup
2 teaspoons Sugar
1 crushed garlic clove
1 teaspoon Turmeric powder
2 tablespoons Olive oil
1/2 teaspoon Cayenne pepper
Using a blender, mix well then heat in a sauce pan to blend everything.

Kabob Method
Let marinade cool before rubbing marinade over meat then place meat and any sauce in a large enough zipper-lock plastic bag. Refrigerator for several hours or preferably overnight.

String meat on bamboo or coconut-leaf-spine skewers that have been soaked in water for 2 hours or longer. Grill, Broil or Barbecue marinated meat until done. Serve with peanut sauce dip.

1/3 cup peanut butter 
2 teaspoons low sodium soy sauce
2 tablespoons brown sugar
1 tablespoon fresh lemon or lime juice
1 teaspoon ginger powder or grated fresh
1 clove crushed garlic
1 tablespoon Worcestershire sauce
1/4 cup chicken broth 
1/4 cup coconut milk 
1/4 cup water
1 teaspoon cumin powder or more to taste 

Sauce Method
In a small bowl, combine all ingredients (except colander leaves) and whisk while adding the water. Pour into a saucepan and heat over medium heat until sauce begins to bubble and thicken. Pour into a bowl and mix in some fresh colander leaves. Serve hot or cold.