Welsh Lamb satay skewers

  • Prep time 10 mins
  • Cook time 15 mins
  • Serves 5+


  • 1kg PGI Welsh Lamb leg steaks, cut into chunks.
  • 70g smooth peanut butter
  • 40ml light soy sauce
  • 30ml lemon juice
  • 20ml rapeseed oil
  • 1 tsp chilli powder


  • Energy: 2407 KJ
  • Calories: 578 kcals
  • Fat: 39.6 g
  • Of which saturates: 14.7 g
  • Salt: 1.5 g
  • Protein: 51.8 g
  • Fibre: 1.3 g
  • Carbohydrates: 2.9 g
  • Of which sugars: 2.1 g


  1. In a large bowl whisk the peanut butter, soy sauce, lemon juice, oil and chilli powder together until well blended.
  2. Add the lamb cubes and mix well. Thread the lamb onto four large metal or wooden skewers (soaked in water for 20 minutes).
  3. Cook under a preheated moderate grill or on a prepared barbecue for 14 minutes, turning half way during the cooking time.,
  4. Serve the kebabs in a bed of cooked rice and seasonal vegetables.

Tip: Soaking your wooden skewers for twenty minutes before cooking will prevent them burning under the grill or on the BBQ.

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