Asian style lamb satay kebabs
- Preparation Time: 10 (plus 6-8 hour marinade) mins
- Serves: 4-6
- Cooking Time: 15 mins
- Ready Time: 25 mins
- Cooking Method: Barbecue
- Difficulty: easy
600gm lamb, cut into 2cm pieces
MARINADE
2 Tbsp olive oil
2 Tbsp salted peanut butter
1 garlic clove, chopped
2 Tbsp lemon juice
2 Tbsp satay sauce
1 Tbsp white wine vinegar
SATAY SIDE DISH
250ml satay sauce
2 Tbsp sweet chili sauce
a small handful of fresh coriander leaves, chopped
MARINATE THE LAMB
Combine all the marinade ingredients in a large shallow dish.
Marinate the lamb pieces for 6-8 hours.
ASSEMBLE THE KEBABS
Divide meat into 4-6 equal portions after removing from the marinade.
Thread pieces tightly onto flat-bladed metal skewers (or onto bamboo ones that have been previously soaked in water to prevent them from burning).
COOK THE KEBABS
Lightly oil the medium-hot barbecue and grill satays for 8-10 minutes, turning frequently.
TO SERVE
Combine the sauce ingredients and serve on the side of the skewers with rice, cous cous or some crusty bread and salad
Shop Ingredients
Succulent and sweet, these fillets braised and served with risotto or mashed potato is the perfect hearty winter meal. Ideal for
Silver Fern Farms lamb is vacuum packed and can be refrigerated for up to 30 days. Fail safe cooking instructions,
