Grilled Lamb Skewers with Spicy Peanut Sauce

Ingredients

• 500g (1.1 lb) lamb leg, cut into bite-sized pieces 500g (1.1 lb) lamb leg, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon brown sugar 1 teaspoon brown sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 10-12 bamboo skewers, soaked in water for 30 minutes 10-12 bamboo skewers, soaked in water for 30 minutes
• For the Spicy Peanut Sauce: For the Spicy Peanut Sauce:
• 150g (1 cup) roasted peanuts 150g (1 cup) roasted peanuts
• 2-3 red chili peppers, seeded and chopped 2-3 red chili peppers, seeded and chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tablespoons tamarind paste 2 tablespoons tamarind paste
• 2 tablespoons sweet soy sauce (kecap manis) 2 tablespoons sweet soy sauce (kecap manis)
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 200ml (3/4 cup) water 200ml (3/4 cup) water

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 24g (Saturated Fat: 5g)
• Carbohydrates: 9g (Sugar: 4g)
• Protein: 32g
• Fiber: 3g
• Salt: 0.8g

Preparation

1. 1.
   In a bowl, combine vegetable oil, soy sauce, tamarind paste, ground turmeric, ground coriander, ground cumin, brown sugar, salt, and black pepper. Mix well to create a marinade.
2. 2.
   Add the lamb pieces to the marinade and toss until they are evenly coated. Allow the lamb to marinate for at least 1 hour, or overnight in the refrigerator for enhanced flavor.
3. 3.
   Preheat the grill or oven to medium-high heat.
4. 4.
   Thread the marinated lamb onto the soaked bamboo skewers, leaving a small space between each piece.
5. 5.
   Grill the skewers for 8-10 minutes, turning occasionally, until the lamb is cooked to your desired level of doneness. If using the oven, place the skewers on a baking sheet and cook for 12-15 minutes, turning once.
6. 6.
   While the lamb is grilling, prepare the Spicy Peanut Sauce. In a blender or food processor, combine roasted peanuts, red chili peppers, garlic, tamarind paste, sweet soy sauce, brown sugar, salt, and water. Blend until smooth.
7. 7.
   Transfer the peanut sauce to a small saucepan and heat over low heat, stirring occasionally, until warmed through.
8. 8.
   Serve the grilled lamb skewers with the Spicy Peanut Sauce on the side. Enjoy!

Treat your ingredients with care...

• Lamb leg — Trim any excess fat from the lamb leg before cutting it into bite-sized pieces to ensure a leaner and more tender result.
• Tamarind paste — If you can't find tamarind paste, you can substitute it with lime juice for a tangy flavor.
• Sweet soy sauce (kecap manis) — If sweet soy sauce is not available, you can mix regular soy sauce with a small amount of brown sugar as a substitute.

Tips & Tricks

• Soaking the bamboo skewers in water prevents them from burning during grilling.
• Baste the lamb skewers with the marinade while grilling to enhance the flavor.
• For a milder peanut sauce, reduce the amount of chili peppers or remove the seeds before blending.
• Serve the lamb skewers with a squeeze of fresh lime juice for an extra burst of tanginess.
• If you prefer a smokier flavor, you can use a charcoal grill instead of a stovetop grill or oven.

Serving advice

Serve the Grilled Lamb Skewers with Spicy Peanut Sauce as a main course alongside steamed rice, cucumber salad, and a side of sambal (Indonesian chili paste) for an authentic Indonesian dining experience. Garnish with chopped cilantro and crushed peanuts for added freshness and texture.

Presentation advice

Arrange the grilled lamb skewers on a platter, placing a small bowl of Spicy Peanut Sauce in the center. Sprinkle some chopped cilantro and crushed peanuts over the skewers for an appealing presentation. Serve with a side of steamed rice and cucumber salad to complete the dish.