Recipe
Satay Lamb Skewers with Asian Slaw
Enjoy delicious satay flavours with a crisp, Asian inspired slaw. These simple lamb skewers are perfect for entertaining.
- Serves 4
- Prep Time 10 mins
- Cooking Time 15mins
Ingredients
- Serves 4
Method
- Place lamb and oil in large snap-lock bag. Season and rub to coat. Thread lamb onto prepared skewers and place on a plate.
- Heat a large char-grill pan or barbecue over medium-high heat. Cook lamb, in batches, if necessary, for 2-3 minutes per side, until slightly charred and cooked to your liking. Set lamb aside on a plate loosely covered with foil for 5 minutes to rest.
- Meanwhile, in a large bowl combine wombok, red cabbage, radish, carrot and onions. Add mayonnaise, season and toss gently to coat.
- Serve lamb skewers with slaw, satay sauce, rice, extra green onions, chilli, peanuts, coriander and lime wedges.
Tips
- You will need 12 small soaked bamboo or metal skewers for this recipe. Soak bamboo skewers in cold water for at least 10 minutes to prevent burning.
- You can use lamb fillet, backstrap or leg instead of lamb rump steaks.
- Remove any leftover lamb from skewers, add to brown rice or noodles, any remaining slaw and satay sauce for a tasty leftover lunch.