Grilled Lamb Skewers with Peanut Sauce and Tomato Salsa

Soak the wooden skewers in cold water.

For the peanut sauce: In a dry frying pan, toast the peanuts until golden and fragrant. Remove and cool. Place the peanuts in a mortar and finely crush them. Combine the coconut milk, peanut butter and curry powder in a saucepan, and bring to a boil. Stir in the crushed peanuts, lemon juice and sugar. If the mixture is too thin, allow to simmer until reduced. If the sauce is too thick, add some water to loosen it.  

For the salsa: Rinse, quarter, deseed and chop the tomatoes into small cubes. Peel and dice the onion. Rinse the zucchini and dice into small cubes. Add the vinegar, oil, salt and pepper, and toss until thoroughly combined.

For the skewers: Rinse the lamb, pat dry and cut into bite-sized pieces. Thread the skewers with the meat. In a bowl, stir the oil, vinegar, lemon juice, honey, oregano, salt and pepper together. Brush the mixture on the meat skewers. Grill the skewers, while turning continuously, until cooked through, about 6-8 minutes.