Chicken and pork satay sticks

1 medium red onion, cut into wedges
3 cloves garlic
3 stems lemongrass, bottom 2cm white section only, sliced (reserve unused section of lemongrass to use as skewers)
½ cup each mint leaves and basil leaves
500g chicken thigh meat, diced, well chilled
350g pork, diced, well chilled
1 tsp each ground cumin and ground coriander, lightly toasted
90g (1/2 cup) rice flour
2 tbs crunchy peanut butter
1 tbs brown sugar or palm sugar
Lime wedges, for serving
Satay sauce
1 small red onion, roughly chopped
1 clove garlic
2 tsp peanut oil
2 tsp ground cumin, lightly toasted
¼ cup crunchy peanut butter
300ml coconut milk or coconut cream
1 tbs lime juice
freshly ground black peppercorns, to taste

Fit the food processor with the mini bowl and mini blade. Add the onion, garlic and lemongrass. Cover and pulse. Add the mint and basil and process on speed 1 until chopped. Remove small bowl and set aside.
Fit the work bowl with the multipurpose blade. On speed 2, drop the chicken and pork quickly into the bowl through the small food chute. Add the onion mixture, spices, rice flour, peanut butter and brown sugar and pulse to combine.
Brush a large oven tray with oil. Divide mixture into 10. Shape into long 10cm logs and thread through lemongrass or chop sticks (see note), place onto prepared tray.
Preheat the grill to high. Cook satay sticks for about 8 minutes or until golden and cooked through. Serve with Satay sauce and lime wedges.
Satay sauce
Fit the food processor with the mini bowl and mini blade. Place the onion, garlic, oil and cumin into the bowl. Process on speed for 1 until combined. Heat a non stick frying pan over medium heat. Cook the onion mixture for 3 minutes. Add the remaining ingredients and simmer until sauce has thickened.