Satay lamb skewers — peanut butter + chilli + ginger + lemon marinade transforms simple cubed lamb into Indonesian-style street food. 1 hour marinate + 15 min BBQ. Brilliant as a dinner main OR as finger-food canapés to start a barbie.

Boned lamb shoulder is the cut — fattier than leg, more flavour, perfect for skewers.

Photo by Mauro-Fabio Cilurzo on Unsplash

Serves: 4-6 (12 skewers) · Prep: 10 minutes (+ 1 hour marinate) · Cook: 12-15 minutes · Equipment: 12 bamboo skewers (pre-soaked), BBQ grill

Photo: K Azwan / Unsplash

• 1kg boned shoulder of lamb, cut into 2cm cubes
• ¼ cup smooth peanut butter
• ¼ tsp chilli powder OR Tabasco sauce (adjust to heat preference)
• ¼ tsp ground ginger (or 1 tbsp fresh grated)
• Juice of 1 lemon
• ¾ cup canola oil (or peanut oil)
• 1 tbsp brown sugar
• 12 bamboo skewers, pre-soaked in cold water 30 min

Optional add-ins: 2 cloves garlic crushed; 2 tbsp soy sauce; 1 tbsp fish sauce; 1 tsp ground cumin; squeeze of lime; coriander to garnish.

To serve: steamed jasmine rice, cucumber salad, lime wedges, extra peanut sauce for dipping (mix peanut butter + soy + lime + chilli).

1. Make the marinade. In a large bowl, whisk peanut butter + chilli powder + ginger + lemon juice + canola oil + brown sugar until smooth.
2. Add lamb cubes. Toss to coat thoroughly.
3. Marinate 1 hour in the fridge. RESERVE some marinade for pouring over cooked skewers.
4. Heat BBQ grill to medium-hot. Brush surface with oil.
5. Thread lamb onto skewers — 5-6 cubes per skewer.
6. Cook 12-15 minutes turning frequently — until cooked through + lightly charred. Brush with reserved marinade once or twice during cooking.
7. Drizzle remaining marinade over cooked skewers OR serve as a dipping sauce.
8. Serve over rice as a dinner OR alone as finger food.

• Lamb shoulder beats leg for skewers — fattier + more forgiving when grilled
• Don't overcook — lamb cubes cook fast on skewers; medium = 12 min, well-done = 15
• Make extra marinade — half for marinating, half for serving (NEVER use the meat-marinade for serving — food safety)
• Authentic Indonesian variations: add 2 tbsp kecap manis (sweet soy); 1 lemongrass stalk minced; ½ tsp ground turmeric
• Other meats: works on chicken thighs (cook longer), pork shoulder, beef rump
• Spice up: double the chilli + add 1 tsp sambal oelek
• Camp version: works on a portable BBQ or pan over coals/butane
• Wine pairing: off-dry Riesling balances the spice

The Indonesian-style finger food that always disappears first at a barbie. Sweet + spicy + nutty + savoury. Make a double batch — they're addictive.

The peanut + chilli + lemon marinade is universal — works on chicken, pork, beef, even prawns. Pantry essentials.