These BBQ lamb leg steak skewers are super easy to prep and cook on the beach. Share them with friends with a selection of quick and easy homemade dipping sauces!
Carefully slice 900 grams lamb leg steaks into 1 cm thick strips.
Thread the lamb leg strips into wooden or metal skewers and refrigerate until needed.
To cook, heat your BBQ until the coals are white and there is a layer of ash.
Brush the meat with a little sunflower oil and place on the BBQ grill for 3-4 minutes. Turn once and cook for a further 3-4 minutes.
To make the satay dipping sauce
Place 150 grams smooth peanut butter, 150 ml full fat coconut milk , 1 tbsp dark soy sauce, 1 tbsp runny honey, 1 tbsp fresh ginger root and 1/2 tsp chilli flakes in a small saucepan and warm gently. Do not boil.
Remove from the heat and stir in 3 tbsp lime juice.
To make the BBQ dipping sauce
Place 150 grams runny honey, 60 ml apple cider vinegar, 65 grams tomato puree, 60 ml dark soy sauce, 1 tsp garlic granules, 1 tbsp BBQ spice blend and 1/2 tsp liquid smoke in a small saucepan.
Stir and bring to a gentle simmer.
Dissolve 1 tbsp cornflour in a little cold water and add to the simmering sauce. Stir constantly until it thickens.
To make the Asian-inspired dipping sauce
Place 210 grams Hoisin sauce, 120 ml dark soy sauce, 60 ml rice wine vinegar, 1 tsp garlic granules, 2 tsp Chinese Five Spice and 1 small dried red chillies into a small saucepan.
Stir and bring to a gentle simmer.
Dissolve 1 tbsp cornflour in a little cold water and add to the simmering sauce. Stir constantly until it thickens.