* 600g Quality Mark lean lamb leg steaks, trimmed and cut into 2cm pieces

For the Marinade

* 2 Tbsp oil
* 2 Tbsp peanut butter
* 1 garlic clove, peeled and crushed
* 2 Tbsp lemon juice
* 2 Tbsp pre-prepared satay sauce
* 1 Tbsp white vinegar

For the Satay Sauce

* 250 ml satay sauce (use the pre-prepared satay sauce left over from the marinade)
* 2 Tbsp sweet chilli sauce
* 1 Tbsp chopped fresh coriander (optional)

Method

Combine all the marinade ingredients in a large shallow dish. Marinate the lamb pieces for 6-8 hours. Divide meat into 4-6 equal portions after removing from the marinade. Thread pieces tightly onto flat-bladed metal skewers (or onto bamboo ones that have been previously soaked in water to prevent them from burning). Lightly oil the medium-hot barbecue and grill satays for 8-10 minutes, turning frequently.

Combine the sauce ingredients.

Serves 4-6