Ginger Soy Lamb Kebabs
My Speedy Peanut Sauce makes a brilliant topping for grilled or barbecued lamb kebabs. If using wooden skewers, soak them in water for 30 minutes before threading the lamb onto them - this will help prevent them from burning.
- 600g lamb leg steaks
- 2 tsp grated fresh ginger
- 1/4 cup soy sauce
- 2 tsp sesame oil
- 2 tsp honey
- 1 red pepper, cut into 2cm dice
- rocket or salad leaves
- 1 cup Speedy Peanut Sauce
Cut lamb steaks into 2cm dice and toss in a bowl with ginger, soy, sesame oil and honey. Cover and marinate in the fridge for at least 2 hours, or up to 12 hours.
Thread lamb onto skewers and finish each end with a piece of red pepper. Barbecue or grill over medium-high heat until just cooked through (1-2 minutes each side).
To serve, arrange kebabs on a bed of rocet or salad leaves and drizzle with Speedy Peanut Sauce.