Have a satay party - small skewers of marinated meat make perfect finger-food.
Cut your meat into 2.5cm cubes. As party food, 2-3 pieces on the end of each skewer is the perfect amount. As a meal to serve 4-6, you can put more on each skewer and serve with rice and salad. This recipe will benefit from marinating the meat overnight, then skewering and cooking the next day. Use a hot grill and don’t turn them too often, so that you get nice caramelised grill marks on the meat.
Ingredients
| 3 cloves | Garlic |
| 1 Tbsp | Tamarind paste |
| 1 | Spring onion, chopped |
| 1 Tbsp | Fresh ginger |
| 1 handful | Mint leaves |
| ¼ cup | Water, boiling |
| 1 Tbsp | Brown sugar |
| 1 Tbsp | Peanut butter |
| 1 tsp | Ground coriander |
| 1 tsp | Turmeric |
| 750 g | Lamb, cubed |
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Directions
- In the food processor combine 1 Tbsp tamarind paste with 3 garlic cloves, 1 chopped spring onion, 1 Tbsp fresh ginger, a handful of mint leaves and ¼cup boiling water.
- Whizz. Add 1 Tbsp brown sugar, 1 Tbsp peanut butter, 1 tsp ground coriander and 1 tsp turmeric. Whizz again until smooth.
- Mix through 500-750g of cubed lamb pieces. Marinate. Skewer and cook over a hot grill.
