BBQ ginger lamb satays with Thai dipping sauce
Ginger lamb kebabs
4
Serves
20 mins
Prep Time
10 mins
Cook Time
Recipe author
Beef + Lamb New Zealand
A simple and punchy marinade is all that's needed to make these delicious lamb kebabs.
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Ingredients
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
Dipping sauce
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
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.
Nutrition Information per Serving (231g)
This nutrition analysis is based on 4 serves and doesn't include the rice.
Energy
1288kJ (308 kcal)
Protein
38.6g
Total Fat
13.9g
Saturated Fat
3.8g
Carbs
6.5g
Dietary Fibre
1.0g
Sodium
825mg
Iron
4.4mg
Zinc
6.5mg
Vitamin B12
0.9µg
