Dan Abel wrote:

> I happen to be a big fan of chicken on a stick. They sell them at fairs
> and such around here. I don't really care how they make them, as long
> as there are five things:
>
> 1. chicken
> 2. stick
> 3. marinade/sauce
> 4. cooked, preferably over charcoal
> 5. bottle of Schiracha on the counter
>
> They come out of a trailer, often marked as being Thai, but actually
> having a mixture of Asian foods. Inside is a deep fryer for the egg
> rolls and a wok for the stir fried noodles.


It is one of my standby summer grilling treats. I make a marinade of soy
sauce with grated ginger and garlic, let the chicken strips marinate for
about 30- 45 minutes, skewer and grill and serve with a spicy dipping
sauce. It's delicious. Pork tenderloin also makes excellent satay
style skewers and, like, chicken, does not not need long in the
marinade. You can also use cheaper cuts of pork which can stand longer
marinade times.