20/05/2026
I believe that it may be sunny this weekend. Who not try this tasty recipe for Sticky lamb skewers with satay sauce
I believe we might be getting a bit of sunshine this weekend… hopefully 🤞 perfect weather for firing up the BBQ.
Why not try these sticky lamb skewers with satay sauce, full of flavour and so easy to cook. Pop in and pick up your lamb today.
Ingredients:
For the lamb skewers:
600g lamb pieces
14 bamboo skewers (soaked in cold water if using on a BBQ)
Flatbreads, to serve
For the marinade:
2 cloves garlic, crushed
2 teasp. mild curry powder
2 tablesp. honey
4 tablesp. soy sauce
Zest ½ lemon
1 teasp. fresh thyme leaves
For the satay sauce:
1 x 400g can coconut milk
100g crunchy peanut butter
2 tablesp. soy and ginger sauce
2 tablesp. sweet chilli sauce
1 teasp. Brown sugar
Juice of 1 lime
Method:
For the lamb skewers and marinade:
Carefully place the lamb pieces on the bamboo skewers, lengthways. Place 3-4 pieces of lamb per skewer and set aside.
In a large shallow dish place all the marinade ingredients together.
Mix well to combine.
Add the skewered lamb to the marinade and coat each of the lamb skewers.
Cover with cling film and leave to marinade for 2-3 hours in the fridge or overnight.
To cook the lamb skewers:
Heat a pan or BBQ 🍖 with 2 tablespoons of oil until hot.
Add the lamb 🐑 skewers to the pan (repeat these steps and cook in batches if necessary).
Drizzle some of the marinade over each of the skewers.
Reduce the heat to a medium.
Cook for 2-3 minutes, turn over and spoon over another drizzle of marinade.
Allow to cook for a further 2-3 minutes. If the marinade begins to catch on the pan add a tablespoon of cold water.
For the sauce:
In a pot add the coconut milk, peanut butter, soy and ginger sauce, chilli sauce, sugar, and lime juice and stir well to combine.
Allow it to thicken and reduce slightly.
Season with salt and pepper and turn off.
To serve:
Serve the skewers on a plate with flatbreads drizzled with the satay sauce or alongside a dipping bowl of sauce.
Enjoy 😊