This saté comes from Indonesia. What makes the dish so unique and flavorful is the addition of shredded coconut to the beef. To be strictly authentic, you'd use kejap manis, a sweet Indonesian soy sauce. Look for it at an Asian market, or use equal parts regular soy sauce and molasses, as called for in the recipe.
 
3/4 lb. lean ground beef
1 cup shredded coconut (dried or fresh, sweetened or unsweetened)
2 teaspoons minced fresh ginger
1 teaspoon minced garlic
1/2 teaspoon salt
1/2 teaspoon ground turmeric
1/2 teaspoon ground coriander
1/2 teaspoon freshly ground pepper
1 tablespoon molasses
1 tablespoon soy sauce
1 teaspoon fresh lime juice
Peanut Sauce
 
1. In large bowl, combine all ingredients except Peanut Sauce; mix with hands or large spoon until well blended.
 
2. For each saté, shape 1 tablespoon beef mixture around 1 (8-inch) bamboo skewer, making saté 4 inches long. Place on ungreased baking sheet. (Satés can be prepared up to 3 hours ahead. Cover and refrigerate.)
 
3. Heat grill. Cut large sheet of heavy-duty foil; fold in half to make double thickness. Place foil on half of grill. Place satés on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals; skewer handles should be over foil to prevent burning. Cook 2 to 3 minutes or until no longer pink, turning once. Serve immediately with Peanut Sauce.

24 satés
 
PER SATE: 120 calories, 9.5 g total fat (5 g saturated fat), 5 g protein, 4 g carbohydrate, 10 mg cholesterol, 165 mg sodium, 1.5 g fiber