Aussie Beef & 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.
Ingredients
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
Method
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.
