Lachie Strachan’s recipe for satay lamb skewers

We have all heard of satay chicken but not so common is satay lamb. However, this dish is certainly going to send your tastebuds crazy. The slight twist is that we are not using a wet satay marinade but a blended satay rub! Turmeric gives this rub its golden colour & it’s perfect on any grilled meat or even over roasted peanuts!

Instructions

1. Combine all spice rub ingredients in a bowl and mix well
2. Preheat BBQ on high with lid closed for 10 minutes
3. Trim any excess fat off the lamb loin and cut into even strips to place on skewers (1 loin should make around 4-6 skewers depending on the size)
4. Thread the loin strips onto each skewer by threading in and out like a shoelace this keeps the lamb more secure on the skewers, I recommend using flat shaped skewers as the meat stays intact and doesn’t spin on skewer, Weber make a fantastic set!
5. Lightly coat the skewers with olive oil and evenly coat them with the satay lamb rub
6. Turn the BBQ down to medium heat & place the skewers onto the cooking grills and close the lid, cook for around 1.5 – 2minutes per side
7. Remove skewers from grill and serve with a little more rub dusted over and some crushed peanuts

Ingredients

Spice Rub:

– 4 teaspoons turmeric powder
– 2 teaspoons coriander powder
– 2 teaspoons dark brown sugar
– 2 teaspoons Chile powder
– 2 teaspoons ginger powder
– 1 teaspoon onion powder
– 1 teaspoon garlic powder
– 1 teaspoon finely ground black pepper

– Olive oil
– 1 Whole lamb loin
– Crushed peanuts to serve

Alternatively Heat & Grill sell a premade Balinese Satay Rub!