I love to serve these at an outdoor gathering. They smell so good, are easy to eat and taste so good, too! The trick though, is to serve them hot. The recipe calls for lamb leg steaks which have just the right amount of fat to keep the meat moist – but aim to keep the meat pink and juicy. The skewers can be prepared a day ahead – keep them covered and refrigerated until about 10 minutes before cooking.
Ingredients
—Short bamboo skewers 600g (1.3 lb) lamb leg steaks 2 Tbsp olive oil Finely grated zest 1 lemon 1 tsp flaky sea salt, plus extra for sprinkling ½ tsp freshly ground black pepper ½ tsp smoked paprika ½ tsp ground cumin Short bamboo skewers soaked in cold water for 30 minutes Chopped coriander (cilantro) or parsley to sprinkle Chilli flakes to sprinkle, optional Lemon wedges for serving Quick Peanut Sauce 1 tsp chilli flakes, or to taste 1 Tbsp peeled and finely grated ginger 2 Tbsp soy sauce 375g (13 oz) crunchy peanut butter 2 Tbsp lemon juice 1 cup water, or sufficient to turn mixture into a sauce
Method
—1 Soak bamboo skewers in cold water to cover for 1 hour. Cut lamb into thinnish smallish pieces (small ‘cubes’). Put olive oil, lemon zest, sea salt, black pepper, paprika and cumin in a dish. Add lamb, toss until evenly coated, then thread onto short bamboo skewers. Cover and leave at room temperature for up to 30 minutes (if preparing ahead, keep refrigerated).
2 Put all sauce ingredients with ½ cup of water in a food processor and blend together, leaving peanuts a little chunky. Turn mixture into a bowl and slowly add enough water to turn it into a smooth and spoon-able sauce. Cover until serving time.
3 Cook lamb skewers on a lightly oiled barbecue hot plate, or in a little hot oil in a large cast iron frying pan (skillet) or similar, just until browned and cooked through; don’t overcook. Transfer to a serving platter, sprinkle with coriander or parsley and chilli flakes, if using, add a few lemon wedges and serve with peanut sauce.
Recipe Notes
You’ll have more sauce than you need for these skewers, but it will keep a few days in the fridge and is excellent with raw vegetables such as celery, carrot, red pepper as a dip (if it thickens in the fridge, simply thin it with a little hot water).
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