Puree the lemons with a food processor.
Add the honey, peanut butter, curry powder, sesame oil and hot pepper sauce. Mix well.
Place the meat and half of the lemon preparation in a sealable dish. Seal and marinate in the refrigerator for about 2 hours.
Set aside the other half of the lemon preparation for serving.
Preheat the oven to 375° F (190° C).
Alternately skewer the meat, pepper and onion cubes. Disgard the marinade.
Add salt and pepper and place in an oven dish or plate.
Cook 12 to 15 minutes in the oven and turn midway through cooking.
Serve on a bed of lettuce and sprinkle lightly with the lemon and peanut sauce.
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.
© Société des alcools du Québec, 2007
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