Quick Recipe Version (TL;DR)
Quick Ingredients
- 1.5 lb (680 g) lamb shoulder or leg, trimmed and cut into 1-inch cubes
- 10–12 wooden skewers, soaked 20–30 minutes
- 1/2 cup full-fat coconut milk (for marinade)
- 3 tbsp smooth peanut butter (for marinade)
- 2 tbsp soy sauce + 1 tbsp fish sauce
- 2 tbsp packed brown sugar
- 1 tbsp lime juice, 2 cloves garlic, 1 tbsp grated ginger
- 1 tsp each ground coriander and cumin, 1/2 tsp turmeric
- 1/2–1 tsp chili paste (sambal oelek or similar)
- 1/2 tsp salt, 1/4 tsp black pepper, 1 tbsp neutral oil
- 1/2 cup smooth peanut butter + 1/2 cup coconut milk (for sauce)
- 1.5 tbsp soy sauce, 1 tbsp brown sugar, 1 tbsp lime juice
- 1 tsp rice vinegar, 1 clove garlic, 1–2 tsp sriracha, 2–4 tbsp water
- 2 tbsp chopped roasted peanuts, 2 tbsp chopped cilantro, lime wedges
Do This
- 1. Soak wooden skewers in water for 20–30 minutes. Cut lamb into 1-inch cubes.
- 2. Whisk coconut milk, peanut butter, soy, fish sauce, sugar, lime, garlic, ginger, spices, chili paste, salt, pepper, and oil. Toss lamb in marinade; chill 1–4 hours.
- 3. For dipping sauce, whisk peanut butter, coconut milk, soy, brown sugar, lime, rice vinegar, garlic, sriracha, and enough water to reach a creamy, pourable consistency. Set aside.
- 4. Preheat grill or grill pan to medium-high (about 400–425°F / 200–220°C). Lightly oil grates or pan.
- 5. Thread marinated lamb onto soaked skewers, packing pieces snugly but not too tight.
- 6. Grill skewers 6–8 minutes, turning every 2 minutes, until nicely charred and lamb is medium to medium-well.
- 7. Rest skewers 5 minutes. Sprinkle with chopped peanuts and cilantro. Serve hot with lime wedges and peanut dipping sauce.
Why You’ll Love This Recipe
- Juicy, tender lamb packed with sweet, spicy, and lightly smoky satay flavors.
- Creamy coconut-peanut marinade that doubles down on richness and aroma.
- A silky, restaurant-style peanut dipping sauce you can whip up in minutes.
- Perfect for grilling season, dinner parties, or an impressive appetizer spread.
Grocery List
- Produce: Garlic, fresh ginger, limes, fresh cilantro
- Dairy: None (use coconut milk; recipe is dairy-free)
- Pantry: Lamb (shoulder or leg), full-fat coconut milk, smooth peanut butter, soy sauce, fish sauce, packed brown sugar, chili paste (such as sambal oelek), sriracha, rice vinegar, ground coriander, ground cumin, ground turmeric, salt, black pepper, neutral oil (canola, vegetable, or peanut), roasted peanuts, wooden skewers
Full Ingredients
Lamb Satay Skewers & Marinade
- 10–12 wooden skewers (8–10 inches long), soaked in water for 20–30 minutes
- 1.5 lb (680 g) lamb shoulder or leg, trimmed of excess fat and cut into 1-inch cubes
- 1/2 cup full-fat coconut milk (canned), well shaken
- 3 tbsp smooth peanut butter
- 2 tbsp soy sauce (regular or low-sodium)
- 1 tbsp fish sauce
- 2 tbsp packed light or dark brown sugar
- 1 tbsp freshly squeezed lime juice
- 2 cloves garlic, finely minced or pressed
- 1 tbsp fresh ginger, finely grated
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp ground turmeric
- 1/2–1 tsp chili paste (sambal oelek, chili-garlic paste, or similar), to taste
- 1/2 tsp fine sea salt (plus more to taste)
- 1/4 tsp freshly ground black pepper
- 1 tbsp neutral oil (canola, vegetable, or peanut), plus extra for greasing the grill
Creamy Peanut Dipping Sauce
- 1/2 cup smooth peanut butter
- 1/2 cup full-fat coconut milk (canned), well shaken
- 1.5 tbsp soy sauce
- 1 tbsp packed brown sugar
- 1 tbsp freshly squeezed lime juice
- 1 tsp rice vinegar
- 1 small clove garlic, finely minced or grated
- 1–2 tsp sriracha or other hot sauce, to taste
- 2–4 tbsp warm water, as needed to thin to a creamy, dippable consistency
- Pinch of salt, to taste (if needed)
To Serve
- 2 tbsp roasted peanuts, roughly chopped
- 2 tbsp fresh cilantro leaves, chopped
- Lime wedges
- Optional sides: steamed jasmine rice and/or a simple cucumber salad
Step-by-Step Instructions
Step 1: Soak the skewers and prep the lamb
Fill a shallow dish or baking pan with cool water and submerge the wooden skewers. Weigh them down with a plate if needed so they stay under water. Soak for at least 20–30 minutes; this helps prevent them from burning on the grill.
Meanwhile, trim excess surface fat from the lamb. Cut the meat into roughly 1-inch cubes, trying to keep the pieces similar in size so they cook evenly. Pat the lamb cubes dry with paper towels and set aside in a large mixing bowl or shallow dish.
Step 2: Make the coconut-peanut marinade
In a medium bowl, whisk together the coconut milk, peanut butter, soy sauce, fish sauce, brown sugar, lime juice, minced garlic, grated ginger, ground coriander, ground cumin, ground turmeric, chili paste, salt, black pepper, and 1 tablespoon neutral oil. Whisk until the mixture is smooth and creamy with no peanut butter lumps.
Taste a small spoonful (before adding the raw meat) and adjust seasoning: add more chili paste for heat, a little extra sugar for sweetness, or an extra squeeze of lime for brightness. The marinade should taste boldly flavored and slightly salty; it will mellow as it cooks on the lamb.
Step 3: Marinate the lamb
Pour the marinade over the lamb cubes and toss thoroughly so every piece is well coated. You can use a spatula or your clean hands to work the marinade into the meat. Cover the bowl tightly with plastic wrap (or transfer to a zip-top bag) and refrigerate for at least 1 hour, and up to 4 hours for deeper flavor.
If you are marinating closer to 4 hours, avoid going much longer than that to keep the lamb from becoming mushy from the acids and salt in the marinade.
Step 4: Make the creamy peanut dipping sauce
While the lamb marinates, prepare the dipping sauce. In a separate bowl, combine the peanut butter, coconut milk, soy sauce, brown sugar, lime juice, rice vinegar, minced garlic, and sriracha. Whisk until completely smooth and well blended.
Add warm water 1 tablespoon at a time, whisking after each addition, until the sauce is creamy and pourable but still thick enough to cling to the skewers (usually 2–4 tablespoons). Taste and adjust: more lime for tang, more sugar for sweetness, more sriracha for heat, or a pinch of salt if needed. Cover and keep at room temperature for up to 2 hours, or refrigerate if making further in advance (let come to room temperature and whisk again before serving).
Step 5: Thread the lamb onto skewers
When you are ready to cook, remove the lamb from the refrigerator and let it sit at room temperature for about 15 minutes. This takes the chill off and promotes more even cooking.
Drain the soaked skewers and pat them dry. Thread the marinated lamb cubes onto the skewers, packing them snugly but not so tightly that heat cannot circulate between pieces. Leave a little space at each end of the skewer for easier handling. You should get about 4–5 pieces of lamb per skewer, yielding 10–12 skewers total.
Step 6: Grill (or broil) the lamb satay skewers
Preheat your grill or grill pan to medium-high heat, about 400–425°F (200–220°C). If using an outdoor grill, clean and lightly oil the grates with a folded paper towel dipped in oil and held with tongs. If using a grill pan, lightly brush it with oil.
Place the skewers on the hot grill in a single layer. Cook for 6–8 minutes total, turning every 2 minutes, until the lamb is nicely browned with light charred spots on the edges. For medium doneness, the internal temperature should reach about 140–145°F (60–63°C); for medium-well, cook to about 150°F (66°C). Avoid overcooking to keep the lamb tender and juicy.
Oven broiler alternative: Preheat the broiler on high and position a rack 5–6 inches from the element. Arrange skewers on a foil-lined baking sheet with a wire rack if you have one. Broil for 7–9 minutes, turning once halfway through, until browned and cooked to your preferred doneness.
Step 7: Rest, garnish, and serve
Transfer the cooked lamb satay skewers to a serving platter and let them rest for about 5 minutes so the juices redistribute. While they rest, give the peanut dipping sauce a quick stir. If it has thickened too much, loosen with a teaspoon or two of warm water.
Sprinkle the skewers with chopped roasted peanuts and chopped cilantro. Serve hot with lime wedges on the side for squeezing over the lamb. Offer the creamy peanut dipping sauce in a bowl for dipping or drizzling. These skewers are excellent alongside steamed jasmine rice and a crisp cucumber salad.
Pro Tips
- Choose the right cut: Lamb shoulder or leg has enough marbling to stay juicy on the grill. Avoid very lean cuts, which can dry out.
- Do not skip skewer soaking: Soaking wooden skewers prevents them from scorching or catching fire over high heat.
- Control the heat: Medium-high heat gives you great color and char without burning the marinade’s sugars. If your grill runs hot, lower the heat slightly or move skewers to a cooler zone.
- Marinate smart: Aim for 1–4 hours. Shorter than that and the flavor will be milder; much longer and the texture can soften too much.
- Thin the sauce slowly: Add water to the peanut sauce a little at a time. It goes from thick to runny quickly, and it is easier to thin than to thicken.
Variations
- Chicken satay: Swap lamb for 1.5 lb (680 g) boneless, skinless chicken thighs cut into strips or cubes. Cook until the internal temperature reaches 165°F (74°C).
- Extra-spicy version: Double the chili paste in the marinade and use 2–3 teaspoons of sriracha in the dipping sauce. Add a few thin slices of fresh red chili as a garnish.
- Oven-only sheet pan skewers: Roast skewers at 425°F (220°C) for 10–14 minutes, turning once, then briefly broil to add a little char at the end.
Storage & Make-Ahead
You can marinate the lamb up to 4 hours in advance; keep it covered in the refrigerator until ready to cook. The peanut dipping sauce can be made 2–3 days ahead and stored in an airtight container in the refrigerator. It will thicken as it chills, so let it come to room temperature and whisk in a little warm water to loosen before serving.
Cooked lamb satay skewers keep well for up to 3 days in the refrigerator. To store, remove the meat from the skewers (for easier reheating), place in an airtight container, and refrigerate. Reheat gently in a covered skillet over low heat with a splash of water or coconut milk, or in a 300°F (150°C) oven until warmed through. The peanut sauce will also keep up to 5–7 days refrigerated; stir well before using.
Nutrition (per serving)
Approximate values per serving (1/4 of the recipe, including sauce): 620 calories; 34 g protein; 40 g fat; 27 g carbohydrates; 5 g fiber; 14 g sugar; 950 mg sodium. Actual values will vary based on the exact ingredients and portion sizes you use.
