Grilled Grass-fed Lamb Satay Recipe
- Servings: 4-6
- Prep Time: 20 minutes
- Cook Time: 25 minutes
You’re going to love this riff on traditional satay. Flavorful New Zealand grass-lamb is grilled to perfection and pairs perfectly with a homemade dipping sauce in this recipe from Real Food by Dad.
For the satay:
- 1 lb. New Zealand grass-fed ground lamb (Tip: Look for the Taste Pure Nature logo)
- 1/2-inch ginger, grated
- 2 lemongrass stalks, sliced
- 3 tablespoons cilantro, chopped
- 3 tablespoons Italian parsley, chopped
- 1 1/2 teaspoons toasted sesame seed oil
- 2 teaspoons salt
- 2 teaspoons sugar
- 1 tablespoon coriander
For the sauce:
- 1/2 cup natural peanut butter
- 1 cup coconut milk
- 1 tablespoon garlic chili sauce
- 2 tablespoons sugar
- 2 garlic cloves, chopped
- 1 shallot, chopped
- 1/2 teaspoon salt
- 1 lemongrass stalk, bruised
- 1 tablespoon neutral oil
For the Sauce:
- 1. In a small pan over medium heat, heat oil, then add garlic, shallot, and salt. Cook and stir until fragrant and just brown. Add lemongrass and garlic chili sauce and cook for another minute.
- 2. Stir in coconut milk and sugar, then bring to a boil. Reduce heat and simmer for 5 minutes.
- 3. Keep heat on low and add peanut butter. Cook and stir until consistency coasts the back of the spoon (about 3 minutes). If the sauce is too thick, add one teaspoon of water at a time until thinned.
- 4. Remove lemongrass stalk and discard. Set sauce aside.
For the Kebabs:
- 5. Preheat grill to medium heat.
- 6. In a blender, add all ingredients, except lamb, and pulse until a paste is formed.
- 7. Place the ground lamb in a large bowl. Pour the sauce over the ground lamb and fold to combine (do not overwork).
- 8. Form 4-inch kebabs into the shape of sausage links, and thread onto a skewer. Generously sprinkle with kosher salt.
- 9. Place the kebabs on grill over medium heat. Turn every 5 minutes until the kebabs are browned and an internal temperature of 160⁰ F is reached.
- 10. Serve satay with peanut dipping sauce on the side.