Satay!

There isn't a thread dedicated to these delicious meats on a stick, so I thought I would start one. I've been making the chicken satay from James Oseland's Craddle of Flavor with some regularity (close copy of it found here) this Spring.

The latest issue of Saveur ran some more satay recipes and I'm going to give the chile-rubbed beef satay a spin tonight -- added orange juice and some red chile flakes as the recipe is strangely missing chiles.

Does anyone else have good recipes to share? Tips, side dishes, etc...

When eating satay (or more accurately, the sauce), a must-have for me is ketupat.