2 pounds lamb leg meat, boned, trimmed
2 ounces vegetable oil
2 tablespoons lemon grass, chopped
1 tablespoon garlic, chopped
1 teaspoon red pepper flakes, crushed
1 tablespoon curry powder
1 tablespoon honey
1 tablespoon fish sauce
Peanut Sauce, as needed
Servings: 16
1. Cut the lamb into 2-ounce (60-gram) strips approximately 4 inches (10 centimeters) long. Lightly pound the strips with a mallet. Thread the strips onto 6-inch (15-centimeter) bamboo skewers that have been soaked in water.
2. To make the marinade, combine the remaining ingredients in the bowl of a food processor and purée until smooth.
3. Brush the meat with the marinade and allow to marinate for 1 hour.
4. Grill the skewers until done, approximately 2 minutes. Serve with Peanut Sauce (see recipe).
Yield: 16 Skewers
2 ounces vegetable oil
2 tablespoons lemon grass, chopped
1 tablespoon garlic, chopped
1 teaspoon red pepper flakes, crushed
1 tablespoon curry powder
1 tablespoon honey
1 tablespoon fish sauce
Peanut Sauce, as needed
Servings: 16
1. Cut the lamb into 2-ounce (60-gram) strips approximately 4 inches (10 centimeters) long. Lightly pound the strips with a mallet. Thread the strips onto 6-inch (15-centimeter) bamboo skewers that have been soaked in water.
2. To make the marinade, combine the remaining ingredients in the bowl of a food processor and purée until smooth.
3. Brush the meat with the marinade and allow to marinate for 1 hour.
4. Grill the skewers until done, approximately 2 minutes. Serve with Peanut Sauce (see recipe).
Yield: 16 Skewers
Last edited:
