A recipe by Julie Van Rosendaal
Combine all the ingredients in a large bowl or zip-lock bag and stir (or seal and knead the bag with your hands) to combine well. Cover and refrigerate for 2 hours or overnight, or freeze for up to 6 months.
Meanwhile, soak bamboo skewers in water for at least 15 minutes and preheat the broiler or grill. Thread strips of meat onto the skewers and grill or broil for about 3-5 minutes per side, just until cooked through. Serve hot, warm or cold, with peanut sauce for dipping.