INGREDIENTS

600 g lean lamb leg steaks, cut into 2 cm dice.

MARINADE
Combine:
2 Tbsp oil
2 Tbsp peanut butter
1 clove garlic, crushed
2 Tbsp lemon juice
2 Tbsp pre - prepared satay sauce
1 Tbsp white vinegar

FOR THE SATAY SAUCE
250 mls satay sauce (use the pre- prepared sauce left over from the marinade)
2 Tbsp sweet chilli sauce
1 Tbsp chopped fresh coriander (optional)

METHOD
Marinate lamb pieces 6-8 hours.

Divide into 4-6 equal pieces after removing from the marinade and thread tightly onto metal skewers or bamboo ones that have been soaked in water to prevent burning.

Lightly oil the barbeque and grill satays for 8-10 minutes, turning frequently.

Combine sauce ingredients, warm gently and serve with the lamb satays