• Cut meat into 1-inch cubes.
• In a bowl, combine garlic, soy sauce, oil, cumin and coriander.
• Add meat and stir to coat, then cover and refridgerate for at least 2 hours or until next day, stirring occasionally.
• Prepare Basting Sauce and Peanut Sauce. Soak 10 to 12 long bamboo skewers in water.
• Lift meat from marinade and thread 4 or 5 pieces of meat on each skewer.
• Arrange skewers on a lightly greased grill 2 to 4 inches above a solid bed of hot coals.
• Grill, turning often, until well browned and done to your liking. Cut to test (8 to 10 minutes for medium-rare).
• About 3 minutes before meat is done, brush all over with Basting Sauce. Serve with the Peanut Sauce.

Basting Sauce

• In a bowl, mix 3 tablespoons lemon juice, 2 tablespoons soy sauce, and 1/4 teaspoon each ground cumin and ground coriander.

Peanut Sauce:

• In a small pan, combine 1 cup water, 2/3 cup creamy peanut butter, and 2 cloves garlic (minced or pressed).
• Cook over medium-low heat, stirring until mixture boils and thickens.
• Remove from heat and stir in 2 tablespoons firmly packed brown sugar, 1,5 tablespoon lemon juice,
• 1 tablespoon soy sauce and 1/4 teaspoon chili powder.
• Serve hot.