Ginger Soy Lamb Kebabs

7:45 am on 2 January 2013

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

To serve


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.

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