Lamb Saté Skewers

Finely chop the spring onions and set aside. For the marinade, mix the soy sauce with sesame oil, ginger, coriander, turmeric, chili, a good pinch of pepper and lime juice. Cut the well trimmed lamb (without skin and tendons) into cubes of about 2 cm and put them on wooden skewers soaked in water. (Water-soaked skewers do not burn so easily over an open fire and the wood becomes more supple). Now drizzle the marinade well all around the meat. Drain briefly (collecting the marinade) and grill on the charcoal grill so that the meat is still tender pink inside. If a charcoal grill is not available, the skewers can also be grilled on an electric grill, under a grill coil or in a frying pan at high heat. Stir the chopped scallions into the remaining marinade and serve together with the finished saté skewers.

Preparation Tip:

Recommended side dish: rice

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