Lamb Satay
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Lamb Satay

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<b>Prep:</b> 10 mins + marinating time Prep: 10 mins + marinating time
<b>Cook:</b> 15 mins Cook: 15 mins
Serves 4-6 Serves 4-6
Good source of iron Good source of iron
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Ingredients

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

For the Marinade

  •  2 tablespoons oil
  •  2 tablespoons peanut butter
  •  1 garlic clove, peeled and crushed
  •  2 tablespoons lemon juice
  •  2 tablespoons store-bought satay sauce
  •  1 tablespoon white vinegar

For the Satay Sauce

  •  250 ml satay sauce (use the store-bought satay sauce left over from the marinade)
  •  2 tablespoons sweet chilli sauce
  •  1 tablespoon 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.
  • Suitable Cuts
  • Nutrition

Nutrition Information Per Serving

Serving size: 173g
Energy kJ (kcal) 1174 (280)
Protein (g) 23.3
Fat (g) 17.4
Saturated (g)
4.6
Carbohydrate (g) 7.5
Sugars (g)
5.6
Sodium (mg) 465
Iron (mg) 2.1
Zinc (mg) 3.8
Vitamin B12 (ug) 2.2
Vitamin D (ug) 0.7
Selenium (ug) 5.1

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TAKAPUNA, AUCKLAND, NEW ZEALAND
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0800 733 466

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