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Young Mountain Lamb Satay
with Peanut Sauce, Rice Cakes
and Cucumber Pickles
Makes 8 2-ounce Skewers
*2 cloves garlic, chopped fine
*2 small shallots, chopped fine
*1 tablespoon Indonesian sweet soy sauce
*2 teaspoons black pepper
*1 pound lamb sirloin, trimmed of fat and cut into 1" cubes (approx. 32 for eight skewers)
*8 wooden skewers
*Wild Ginger Peanut Sauce
*Wild Ginger Rice Cakes
*Wild Ginger Cucumber Pickles
1Mix garlic, shallots, soy sauce and black pepper in a medium size bowl. Add lamb and coat with marinade. Cover and refrigerate at least 2 hours.
2While lamb is marinating, soak wooden skewers in water to prevent burning on the grill.
3Prepare Peanut Sauce, Rice Cakes and Cucumber Pickles.
4When ready to serve, remove lamb from marinade and discard marinade. Thread 4 pieces of marinated lamb onto each skewer and grill over charcoal or gas for 2 minutes on each side or to desired doneness.
5Serve with Peanut Sauce, Rice Cakes and Cucumber Pickles.
  • "Satay" is an Indonesian word meaning skewered and grilled. One of the most memorable experiences of a trip to Asia is enjoying foods from sidewalk hawker stalls. Enjoy one or two for a snack or make a meal with a variety of meat, seafood and vegetable skewers.
  • For this recipe, succulent lamb is marinated in garlic, black pepper and Indonesian soy sauce. The satay is served with a traditional peanut sauce.
  • Source
    Executive Nathan Uy, Wild Ginger, Seattle, WA