Lamb Satay

For the marinade

2 Tbsp oil

2 Tbsp peanut butter

1 garlic clove, peeled and crushed

2 Tbsp lemon juice

2 Tbsp pre-prepared satay sauce

1 Tbsp white vinegar

For the satay sauce

250 ml satay sauce (use the pre-prepared satay sauce left over from the marinade)

2 Tbsp sweet chilli sauce

1 Tbsp chopped fresh coriander (optional)

Combine all the marinade ingredients in a large shallow dish. Marinate the lamb pieces for 6-8 hours. Divide meat into 4-6 equal portions after removing from the marinade. Thread pieces tightly onto flat-bladed metal skewers (or onto bamboo ones that have been previously soaked in water to prevent them from burning). Lightly oil the medium-hot barbecue and grill satays for 8-10 minutes, turning frequently.

Combine the sauce ingredients.

Serves 4-6