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Lamb Satay

Barbecue.Master's picture
  Boneless leg lamb 1 1⁄4 Pound, well trimmed
  Lime juice 1⁄2 Cup (8 tbs)
  Canned pineapple chunks in juice 20 Ounce
  Creamy peanut butter 5 Tablespoon
  Hot cooked rice 1⁄2 Cup (8 tbs)

Cut lamb into 3x 3/4 X 1/2 inch strips.
Place strips in shallow glass dish; add lime juice and toss to coat.
Cover and refrigerate at least 1 hour or overnight.
Drain lamb strips and pat dry.
Thread strips, accordion-style, on 6-inch skewers.
Drain pineapple; reserve juice.
Place peanut butter in small saucepan; gradually stir in reserved juice.
Cook and stir over medium heat 5 to 6 minutes or until thoroughly heated.
Grill lamb strips, on uncovered grill, over medium-hot briquets 6 to 7 minutes or to desired doneness, turning often.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1875 Calories from Fat 668

% Daily Value*

Total Fat 76 g116.2%

Saturated Fat 20.2 g101.1%

Trans Fat 0 g

Cholesterol 485.7 mg161.9%

Sodium 689.8 mg28.7%

Total Carbohydrates 127 g42.3%

Dietary Fiber 9.9 g39.7%

Sugars 68.7 g

Protein 179 g358.2%

Vitamin A 0.7% Vitamin C 35.5%

Calcium 1.3% Iron 8.4%

*Based on a 2000 Calorie diet

Lamb Satay Recipe