Smoked Lamb Satay
A classic Malaysian-inspired dish from Thailand, featuring tender lamb skewers with a rich, smoky flavor.
Ingredients
- ●1 pound lamb shoulderCut into 1-inch cubes
- ●1/2 cup coconut milkFor marinade
- ●2 tablespoons fish sauceFor marinade
- ●2 tablespoons lime juiceFor marinade
- ●2 tablespoons corianderGround, for marinade
- ●1 teaspoon cuminGround, for marinade
- ●1/2 teaspoon saltFor marinade
- ●1/4 teaspoon sugarFor marinade
- ●2 tablespoons coconut oilFor grilling
- ●1/4 cup kecap manisFor serving
Instructions
- 1
1. Preheat oven to 400°F (200°C).
- 2
2. In a large bowl, whisk together coconut milk, fish sauce, lime juice, coriander, cumin, salt, and sugar.
- 3
3. Add lamb cubes to the marinade and mix until coated. Cover and refrigerate for at least 2 hours or overnight.
- 4
4. Thread lamb cubes onto skewers, leaving a small space between each piece.
- 5
5. Brush coconut oil onto the lamb skewers.
- 6
6. Grill the skewers over medium-high heat for 8-10 minutes per side, or until cooked through.
- 7
7. Transfer the skewers to a baking sheet and bake in the preheated oven for an additional 5 minutes.
- 8
8. Serve the satay hot with kecap manis, garnished with fresh cilantro and toasted peanuts if desired.