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BBQ Ginger Lamb Satays with Thai Dipping Sauce

Saucy Lamb Satay Skewer Recipe

4

Serves

20 mins

Prep Time

10 mins

Cook Time

Beef + Lamb New Zealand

Recipe author

Beef + Lamb New Zealand

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High Iron

Low Sodium

tag

Lamb,

Under 30 Minutes,

Easy,

Dinner,

Lunch,

Ingredients

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700g Quality Mark lamb steaks

cut into 2.5cm pieces

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1 tbsp finely chopped fresh ginger

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1 tbsp brown sugar

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1 tbsp fish sauce

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3 tsp sesame oil

Dipping sauce

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2 tbsp lemon juice concentrate

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2 tbsp sweet chili sauce

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2 tbsp fresh coriander

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1 finely seeded and chopped red chilli

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1 tbsp sesame seeds

Method

To Barbecue Lamb

1

Combine the lamb with the ginger, garlic, sugar, fish sauce and sesame oil. Refrigerate and marinate for 2-3 hours.

2

Soak 8 bamboo skewers in water for 30 minutes, then thread the lamb onto the skewers.

3

Heat a barbecue or chargrill and cook the lamb 3-4 minutes each side, or until the lamb is cooked.

4

Serve on steamed jasmine rice, sprinkled with the toasted sesame seeds if using, and with the dipping sauce on the side.

5

To make the dipping sauce: combine all the ingredients together and spoon into small bowls to serve.

More info

Nutrition Information per Serving (330g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

1859 (444)kJ

Protein

35.1g

Total Fat

15.4g

Saturated Fat

5g

Carbs

41g

Sugars

4.2g

Sodium

666mg

Iron*

3.2mg

* Percentage of recommended daily intake (Aust/NZ)

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