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Ginger Soy Lamb Kebabs


With Annabel Langbein

Ginger Soy Lamb Kebabs

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.

Ingredients
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
Rocket or salad leaves
1 cup Speedy Peanut Sauce

Method
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 rocket or salad leaves and drizzle with Speedy Peanut Sauce.

 

Annabel Langbein's Speedy Peanut Sauce

Makes about 1 Cup.

I'm not claiming this recipe is in any way authentic, but having experimented with all sorts of long-winded alternatives I think it still comes up trumps for flavour. Use store-bought peanut butter or make your own by blending roasted peanuts with oil and a little salt. Serve with a chicken salad, Ginger Soy Lamb Kebabs, or as a dipping sauce with crudité.

Ingredients
1/2 cup boiling water 
1/2 cup crunchy salted peanut butter
2 tbsp Thai sweet chilli sauce
1/2 tsp chilli flakes
1 tbsp soy sauce
1 tsp finely grated fresh ginger

Method
Place boiling water and peanut butter in a mixing bowl and stir until smooth. Stir in Thai sweet chilli sauce, chilli flakes, soy sauce and grated ginger. Speedy Peanut Sauce keeps for weeks in the fridge and can be thinned with a little extra water if desired.

(Broadcast 14 November 2012)


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