Don't be intimidated by the long prep time for this recipe — the majority of the time is letting the lamb kabob meat marinate in its citrusy sauce. The peanut sauce comes together quickly and provides a sweet counterbalance to the grilled lamb meat that will turn this recipe into a quick favorite for a weeknight meal or a dinner entertaining friends.
An Easy Recipe for Lamb Kabobs with a Sweet Peanut Sauce
2 lbs lamb shoulder, trimmed of excess fat and cut into 1-inch cubes
1/4 cup fresh lime juice
1/4 cup olive oil
4 cloves garlic
1 tbsp minced fresh oregano
Kosher salt and fresh pepper to taste
1/2 cup peanut butter
3 tbsp lime juice
1 tbsp grated fresh ginger
1 tbsp honey
1 tbsp soy sauce
1 tsp Sriracha
chopped peanuts to garnish
In a bowl or container big enough to hold the lamb, mix together the olive oil, lime juice, garlic, oregano, salt, and pepper. Add the lamb, turn to coat the meat well, and marinate for 12 to 24 hours.
Just before cooking, mix up the peanut sauce. Combine the peanut butter, lime juice, ginger, honey, soy sauce, and Sriracha in a small bowl. Add 3 to 5 tablespoon very hot water until it reaches the consistency you like.
If you are going to cook the kabobs under the broiler or on the grill, soak about 30 short or 20 long skewers in water to cover for 30 minutes. If you are using a grill pan, skip that step.
Allow the lamb to return to room temperature for about 20 minutes before cooking. Skewer the meat, two or more pieces per skewer, depending on whether you want to use shorter or longer skewers, threading each piece so it’s secure. Oil a grill pan and heat it over medium-high heat. Place the skewers on the grill pan and cook
for about 3 minutes per side, until nicely browned, but still pink inside. Alternately, cook them on a preheated medium-high grill for about 3 minutes per side, or under the broiler, on a rimmed baking sheet, for the same amount of time. Serve the skewers on a serving plate with the dip on the side. Sprinkle the peanuts and cilantro over the lamb if desired.