Lamb, pork or chicken satay
Cubes of tender meat are marinated in spices, then threaded onto bamboo satay sticks and cooked on the barbecue or grilled
SERVES
6
PEOPLE
PREP TIME
65
MINUTES
COOKING TIME
15
MINUTES
Ingredients
450g lean lamb leg or chicken breast or thigh meat or pork fillet
1 garlic clove, finely chopped
2 shallots, or 1 small onion, finely chopped
2 tbsp light soy sauce
1 tbsp sugar
1 tbsp ground coriander
1 tbsp lemon juice or red wine vinegar
24-26 bamboo satay sticks or metal skewers (soak satay sticks in water 30 minutes before)
1-2 tbsp vegetable oil
For the satay sauce:
225g peanut butter
2 garlic cloves, crushed
1 tbsp grated fresh ginger
1 tsp turmeric
1 tsp Tabasco
1 tbsp toasted sesame oil
4 tbsp soy sauce
2 tbsp runny honey
juice of 1 lemon
125ml water or coconut milk
To serve:Â
lettuce leaves and flat breads
Method
First, make the satay sauce. Place the peanut butter, garlic, ginger, turmeric, Tabasco, oil, soy sauce, honey, lemon juice and water in a food processor or blender, pulse until smooth.
Cover and let stand for 30 minutes at room temperature to allow flavours to blend. Serve chilled or at room temperature. Add a little more coconut milk if too thick.
Cut the meat into 5mm thick strips and marinate with all the ingredients for at least 1 hour. Thread onto the soaked bamboo satay sticks so the end is covered. Allow to drain on a wire rack. Heat a barbeque or pan-grill until very hot.
Brush each satay with a little oil and chargrill turning frequently until just cooked. Serve hot with satay sauce, lettuce leaves and flat breads
