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Barbecued ginger lamb satays



Prep Time


Cook Time



700 glamb steak (round or topside)
2cloves garlic, crushed
1 tbspbrown or palm sugar
1 tbspfish sauce
1 tbspsesame oil
1 tbspoil
2 tbsplime juice
2 tbspsweet chilli sauce
2 tbspchopped coriander
1red chilli, seeded and finely chopped
1 tbsptoasted sesame seeds
steamed jasmine rice to serve
1 tbspfinely chopped ginger


1Cut the lamb into long thin strips. Combine the lamb strips with the ginger, garlic, sugar, fish sauce and sesame oil. Cover and place in the refrigerator for 2-3 hours if time permits (30 mins is sufficient).
2Soak 8 bamboo skewers in cold water. Combine the lime juice, sweet chilli sauce, chopped coriander and chilli. Spoon into a small bowl to serve as a sauce alongside the lamb.
3Thread the lamb onto the skewers. Brush lamb lightly with oil. Preheat the barbecue char-grill plate to hot before adding the skewers.
4Let the lamb skewers cook on one side until moisture appears before you turn. Cook for 2-3 minutes on each side. Remove from the heat and cover loosely with foil to rest skewers for 2 minutes before serving. Serve the lamb sprinkled with the toasted sesame seeds, serve the sauce on the side.
5Serving suggestion: Serve with steamed jasmine rice.


Wooden skewers hold strips of meat better than metal skewers, which are better suited to cubes of meat. Soak the skewers in water for about 30 minutes before weaving the meat onto the skewers; this stops them charring during cooking.
Replace the round or topside steaks with lamb fillet/tenderloin, lamb eye of shortloin/backstrap if you like.

Recipe suggessions based on what you have in your fridge.

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