400 g (13 oz) veal fillet, cut into bite-sized pieces
8–10 spring onions, cut into 2 cm (3/4 inch) lengths
2 red peppers, cored, deseeded and cut into bite-sized pieces
8 tablespoons sweet chilli sauce
1 tablespoon hot chilli sauce
finely grated rind and juice of 2 limes
4 tablespoons kecap manis (thick soy sauce)
Thread the veal pieces on to 12 metal skewers, alternating with pieces of spring onion and red pepper.
Whisk together the remaining ingredients a small bowl, then transfer half to a serving dish and set aside. Brush the remaining mixture over the skewers on both sides until evenly coated. Cover and leave to marinate for 10 minutes.
Cook the skewers on a preheated barbecue or under a preheated medium-hot grill for 4–5 minutes on each side or until the meat is cooked through.
Transfer the skewers on to 4 serving plates and serve with the reserved marinade for dipping.