Indonesian-Style Turkey Satay Skewers, Peanut Butter Dip [or broiler]
Comments:	Wether barbecued outside or broiled inside, these marinated turkey strips dipped into a peanut butter gingery dip are always praised. *For this recipe, it is really important to use salt-free sugar-free peanut butter, than can be found at quite a few supermarkets and natural food stores, or they really will not taste good.
Servings:	Approximately 24 skewers
Ingredients	Preparation
4 approximately 4-ounce [113-g] each turkey white pieces, into 1 x 3-inch [2.5 x 7.3-cm] each strips Oil, for grilling Marinade 1/4 cup [60 mL] lime juice 3 tablespoons [45 mL] soy sauce 2 teaspoons [10 mL] brown sugar 2 tablespoons [30 mL] finely chopped onion 2 teaspoons [10 mL] freshly finely chopped ginger 2 cloves garlic, finely chopped 1/4 teaspoon [1 mL] chile flakes Peanut Butter Dip 1 tablespoon [15 g] unsalted peanut butter 2 French shallots, finely chopped 1 teaspoon [5 mL] curry powder 2 teaspoons [10 mL] freshly chopped ginger 1 clove garlic, finely chopped 1/2 cup [125 mL] salt-free sugar-free peanut butter*, well mixed 1 teaspoon [5 mL] lime juice 1 tablespoon [15 mL] soy sauce 1 teaspoon [5 mL] brown sugar 1/4 teaspoon [1 mL] chile flakes 1/2 cup [125 mL] heavy whipping cream 1/4 cup [60 mL] chicken broth 24 wooden skewers, soaked into water for 1 hour to prevent skewers from burning	Into a small bowl, mix together lime juice, soy sauce, brown sugar, chopped onion, ginger and garlic, and chile flakes of marinade. Mix in turkey strips until well coated. Cover bowl and refrigerate turkey strips stirring from time to time for at least 1 hour, no more than 4 hours. Drain and thread turkey strips onto skewers piercing strips at quite a few places. To prepare peanut butter dip, into a small casserole, melt unsalted peanut butter over medium heat. Mix in chopped French shallots, curry powder, chopped ginger and chapped garlic. Cook stirring to soften French shallot, for approximately 1 minute. Pour mixture into the bowl of a blender or a food processor. Mix in peanut butter, lime juice, soy sauce, brown sugar and chile flakes. Motor running, slowly pour in heavy cream and chicken broth. Process until smooth. Pour mixture into a small casserole; stirring, bring to a boil ove low heat. Keep dip warm. Preheat barbecue to medium intensity. You should not be able to hold your hand on top of the fire for more than 3 seconds. Lightly oil barbecue rack before grilling satays leaving free ends of skewers outside of barbecue rack to prevent from burning, until strips are no longer pink inside, for approximately 5 to 7 minutes. Serve skewers immediately, along with warm peanut butter dip. Oven Broiler Arrange top rack 4 inches [10 cm] from heat source before preheating oven broiler. If desired, wrap free skewer ends with al foil to prevent from burning. Broil satays turning often until strips are no longer pink inside, for approximately 4 to 6 minutes.