Grilled Lamb Kebabs with Sauce

Average: 0 (0 votes)
(0 votes)
Grilled Lamb Kebabs with Sauce
share Share
bookmark_border Copy URL
40 min.
ready in 55 min.
Ready in


For the sauce
1 ½ cups unsalted Peanuts
2 tablespoons Peanut oil
1 shallot (finely chopped)
1 clove garlic (finely chopped)
1 piece fresh ginger (approx. 2 cm, finely chopped)
1 red chile pepper (deseeded and finely chopped or sliced)
1.333 cups Coconut milk
3 tablespoons Rice vinegar
2 tablespoons Palm sugar
4 tablespoons Peanut butter
2 tablespoons finely chopped mint
Lime juice
For the skewers
5 cups lamb (fillet or loin, cubed)
2 tablespoons runny honey
1 teaspoon Sambal oelek
1 tablespoon Lime juice
1 teaspoon sesame oil
4 tablespoons dark soy sauce
How healthy are the main ingredients?
PeanutsCoconut milkPeanut buttersoy saucegingerhoney

Preparation steps

Lightly toast the peanuts in a frying pan without fat, then roughly chop. Heat the oil in the frying pan then fry the shallot, garlic and ginger. Add the chilli and pour in the coconut milk. Add the peanuts, vinegar, sugar and peanut butter, stir well and reduce over a moderate heat for around 5 minutes until thickened and creamy. Finally stir in the mint and season to taste with salt and a dash of lime juice.
Thread the lamb onto skewers. Whisk together the honey, sambal oelek, lime juice, oil and soy sauce and brush over the meat. Fry on a hot barbecue, turning, until delicately pink. Arrange the skewers on plates with the peanut sauce. Serve on banana leaves if desired.