Veal Satay with Sesame Sauce

Ingredients

• 500 g (1 lb) Quebec Veal brochette strips from the leg
• 15 ml (1 tbsp) white sesame seeds
• 15 ml (1 tbsp) black sesame seeds

Marinade

• 10 ml (2 tsp) curry powder
• 1 garlic clove, minced
• 30 ml (2 tbsp) soya sauce
• 30 ml (2 tbsp) granulated sugar
• 10 ml (2 tsp) sesame oil
• 45 ml (3 tbsp) lemon juice

Seame sauce

• 45 ml (3 tbsp) tahini (sesame butter)
• 30 ml (2 tbsp) honey
• 15 ml (1 tbsp) soya sauce
• 30 ml (2 tbsp) boiling water
• 3 ml (1/2 tsp) Sriracha asiatic pepper sauce

Preparation

1. Mix all the marinade ingredients well and set aside.
2. Lightly pound the veal strips to flatten.
3. Thread the strips in an S form on wood skewers.
4. Place the brochettes in a shallow dish, pour the marinade over the brochettes, cover and marinate in the refrigerator for 1 hour.
5. Prepare the sesame sauce, mixing all the ingredients together and set aside.
6. Preheat the barbecue to medium-high heat.
7. Remove the milk-fed veal brochettes from the marinade and sprinkle the sesame seeds over the brochettes.
8. Grill the brochettes on the barbecue until the outside is crisp and the inside is just pink, about 2 minutes on each side.
9. Serve with the sesame sauce, accompanied by steamed rice and vegetables.