• 1 lb. beef tenderloin cut in 1/4" slices
• 2 green onions, sliced
• 2 tablespoons fresh thyme
• 1 teaspoon ground allspice
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon freshly ground nutmeg
• 1/2 teaspoon ground cinnamon
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 jalapeño peppers, seeded and minced
• 1/2 cup hoisin sauce
• 1/4 cup vegetable oil
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
  

(Soak wooden skewers at least 1 hour before grilling satays.)

In a glass dish or heavy-duty Ziplock® bag, combine all the ingredients for the marinade. Mix well.

Thread the beef on the soaked skewers in a serpentine pattern. Set the skewers in the marinade and refrigerate 1- 4 hours.

Preheat the barbecue on HIGH and brush the cooking grids with vegetable oil. Reduce heat to MEDIUM and grill approximately 2 minutes per side for medium rare meat.

Useful products for this recipe:

• 10" Bamboo Skewers (11060)
• Slim Stainless Steel Skewers 4 Pc (46074)
• Deluxe 22" Wooden Handle Skewer (40538)