Ingredients

  • Boneless lamb shoulder 800g
  • Garlic 3 cloves
  • Soya sauce 2 tbsp + 1 tsp
  • Spinneysfood Chilli Flakes ½ tsp
  • Limes 2
  • Shallots 2
  • Red chilli 1
  • Peanut oil 1 tbsp
  • Tomato paste 1 tbsp
  • Spinneysfood Smooth Peanut Butter 150g
  • Palm sugar 1 tsp
  • Spinneysfood Bottled Drinking Water 250ml
  • Spinneysfood Fresh Coriander To serve
  • Roasted peanuts To serve

Nutrition (Per serving)

  • Calories 466
  • Fat 29g
  • Saturates 6g
  • Protein 36g
  • Carbs 18g
  • Sugars 7g

Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Lamb satay skewers

Asian 20 Mins Prep · 20 Mins Cook


  1. Chop the lamb shoulder into bite-sized cubes and place them in a large zip-top bag. Crush 2 garlic cloves and place them in a small bowl along with the 2 tbsp soya sauce, chilli flakes and the juice of a lime. Mix well then pour the mixture into the zip-top bag. Seal well, then shake the bag to ensure the lamb cubes are coated. Refrigerate overnight to marinate.
  2. To make the peanut sauce, peel and finely chop the shallots, chilli and a garlic clove. Juice a lime. Heat the peanut oil in a small saucepan. Sauté the shallots, chilli and garlic until softened and golden, then add the tomato paste, peanut butter, 1 tsp soy sauce, palm sugar and 250ml water. Simmer gently for 5 minutes.
  3. Prepare a charcoal fire in an outdoor barbecue or preheat a griddle pan to high heat.
  4. Thread the lamb cubes onto metal skewers, then grill or barbecue for 3 minutes on each side, or until the meat is done to your liking.
  5. Scatter a few roasted peanuts over the sauce and serve along with the hot skewers and fresh coriander.