BBQ Ginger Lamb Satays with Thai Dipping Sauce
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- 700g Quality Mark lamb steaks, cut into strips
- 1 Tbsp finely chopped ginger
- 2 cloves garlic, crushed
- 1 Tbsp brown sugar
- 1 Tbsp fish sauce
- 3 tsp sesame oil
- 2 Tbsp lime juice
- 2 Tbsp sweet chilli sauce
- 2 Tbsp chopped coriander
- 1 red chilli, seeded and finely chopped
- 1 Tbsp toasted sesame seeds (optional)
Combine the lamb strips with the ginger, garlic, sugar, fish sauce and sesame oil. Refrigerate and marinate for 2-3 hours. Soak 8 bamboo skewers in water for 30 minutes, then thread the lamb onto the skewers. Heat a barbecue or chargrill and cook the lamb 3-4 minutes each side, or until the lamb is cooked. Serve on steamed jasmine rice, sprinkled with the toasted sesame seeds if using, and with the dipping sauce on the side.
To make the dipping sauce: combine all the ingredients together and spoon into small bowls to serve.
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