BBQ Ginger Lamb Satays with Thai Dipping Sauce
Saucy Lamb Satay Skewer Recipe
Beef + Lamb New Zealand
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Under 30 Minutes,
700g Quality Mark lamb steaks
cut into 2.5cm pieces
1 tbsp finely chopped fresh ginger
1 tbsp brown sugar
1 tbsp fish sauce
3 tsp sesame oil
2 tbsp lemon juice concentrate
2 tbsp sweet chili sauce
2 tbsp fresh coriander
1 finely seeded and chopped red chilli
1 tbsp sesame seeds
To Barbecue Lamb
Combine the lamb 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.
Nutrition Information per Serving (330g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)