John Torode's version of skewered meat kebabs with Thai peanut sauce - authentic and fragrant
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John Torode says: "It’s best to soak the skewers in warm water for an hour before you start. This will stop them from splintering and also prevent them from burning when you cook them. Try to leave the meat to marinate for 24 hours. It helps to tenderise it, makes it easier to thread and improves the taste."