Satay Lamb Skewers with Peanut Marinade

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. Recipe Card Serves 4–6 Prep 15 min Cook 30 min Method BBQ / grill Difficulty Easy Best for Camp + home Photo by Mauro-Fabio Cilurzo on Unsplash Satay Lamb Skewers 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 Ingredients 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). Method Make the marinade. In a large bowl, whisk peanut butter + chilli powder + ginger + lemon juice + canola oil + brown sugar until smooth. Add lamb cubes. Toss to coat thoroughly. Marinate 1 hour in the fridge. RESERVE some marinade for pouring over cooked skewers. Heat BBQ grill to medium-hot. Brush surface with oil. Thread lamb onto skewers — 5-6 cubes per skewer. Cook 12-15 minutes turning frequently — until cooked through + lightly charred. Brush with reserved marinade once or twice during cooking. Drizzle remaining marinade over cooked skewers OR serve as a dipping sauce. Serve over rice as a dinner OR alone as finger food. Tips and variations 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 Our take 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. Shop BBQ Gear

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