Serves 4-6

Ingredients

•  600g Quality Mark lean lamb leg steaks, trimmed and cut into 2cm pieces
  

For the Marinade

•  2 Tbsp oil
•  2 Tbsp peanut butter
•  1 garlic clove, peeled and crushed
•  2 Tbsp lemon juice
•  2 Tbsp pre-prepared satay sauce
•  1 Tbsp white vinegar

For the Satay Sauce

•  250 ml satay sauce (use the pre-prepared satay sauce left over from the marinade)
•  2 Tbsp sweet chilli sauce
•  1 Tbsp chopped fresh coriander (optional)

Method

Combine all the marinade ingredients in a large shallow dish. Marinate the lamb pieces for 6-8 hours. 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). Lightly oil the medium-hot barbecue and grill satays for 8-10 minutes, turning frequently.

Combine the sauce ingredients.