Beef and Apricot Saté

Borrowing from the Indonesian style of grilled kebabs, in this recipe marinated chunks of beef are threaded onto skewers with pieces of fragrant fresh apricot, making a luscious sweet-savory blend to serve as an appetizer for a summer grilling party. Or, for a main course, prepare a dozen satés on longer skewers and serve them over a bed of steamed jasmine rice with sautéed vegetables alongside. You may use lamb instead of beef, if you like.

• 4 tablespoons olive oil
• 1 tablespoon freshly squeezed lemon juice
• 2 teaspoons minced garlic
• 2 teaspoons minced or grated ginger
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon salt
• Big pinch freshly ground black pepper
• 6 ripe but firm apricots
• 2 pounds beef sirloin or tenderloin, cut into 3/4-inch pieces

Preheat an outdoor grill. Soak 24 bamboo skewers (6 inches long) in cold water.

In a medium bowl, combine the olive oil, lemon juice, garlic, ginger, cumin, cayenne, salt, and pepper. Stir to mix. Pit and quarter the apricots, then add them to the marinade and toss quickly. Scoop them out with a slotted spoon and set aside on a plate. Add the beef to the marinade, tossing to coat well. Let sit until the grill is ready. (The beef can be prepared a couple of hours in advance, though it should be refrigerated if more than 30 minutes before cooking or if your kitchen is quite warm.)

Drain the soaked skewers. Thread a piece of beef onto one skewer. Follow with a piece of apricot, threading it on lengthwise, and finish with another piece of beef. Continue with the remaining beef and apricots.

When the grill is heated, lightly brush the grill grate with oil and grill the skewers until the beef is browned and medium-rare, about 2 minutes per side (or longer, to suit your taste). Arrange the skewers on a serving platter and serve right away.

Makes 6 to 8 servings

Recipe by Cynthia Nims, from Stonefruit, part of the Northwest Homegrown Cookbook Series.