True Aussie Lamb Australian Lamb Satay with Peanut Sauce

  • Prep time 2Hr
  • Cook time 10Min
  • Technique Grill, Pan Fry / Saute
  • Meat Lamb
  • Cut Loin
  • Serves 6

There’s a reason almost every culture celebrates meats on a stick – they're delicious! Not to mention easy, portable and fun. This lamb satay hails from Indonesia, but chances are you have the ingredients already on hand.


2 pounds Australian lamb loin, cut into 1 inch cubes

For the marinade:

1/4 cup coconut milk, full fat

2 tablespoons Kecap Manis (Kikkoman light soy sauce can be used as a substitute)

1 1/2 teaspoons turmeric (fresh is better but can use powder)

4 cloves garlic, minced

1 tablespoon freshly grated ginger

1 teaspoon cumin powder

1 tablespoon brown sugar

1 teaspoon coriander seeds

1 tablespoon vegetable oil

1 teaspoon salt

½ teaspoon pepper

For the sauce:

3 tablespoons creamy peanut butter

1 tablespoon reduced sodium soy sauce

1 tablespoon freshly squeezed lime juice

2 teaspoons brown sugar

2 teaspoons chili garlic sauce, or more, to taste

1 teaspoon freshly grated ginger


To make the peanut sauce, whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce and ginger in a small bowl. Whisk in 2-3 tablespoons warm water until desired consistency is reached; set aside.

Blend all marination ingredients together to form a paste.

In a large bowl, combine lamb cubes and marination paste; cover and marinate in the fridge for at least 2 hours to overnight.

Thread the lamb cubes onto the skewers. Brush with vegetable oil before grilling.

Prepare your BBQ and coals to about a medium heat. Place the cast iron skillet directly onto the coals.

Heat 1 tablespoon vegetable oil in a cast iron grill pan. Place the skewers into the skillet and cook approximately 4-5 minutes for each side, flipping as needed. They are done once there is nice caramelization to the meat. Cook longer for well done.