These lamb skewers are one of our favourite Courtney Roulston recipes. With a satay marinade and easy kaleslaw, easy, weeknight dinners have never looked so good.
Serves44
Cook time15 mins15 minutes
Prep time15 mins15 minutes
Ingredients
1 1/2 cups (300g) long-grain white rice
2 x 215g pkts Coles Australian Lamb Leg Steak (2 pack), cut into 6mm strips
1 cup (300g) MasterFoods Satay Marinade
350g pkt Coles Kitchen Kaleslaw Salad Kit
1 lime, cut into wedges
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place the rice and 3 cups (750ml) boiling water in a medium saucepan. Place over medium heat and cook for 5-6 mins or until the water has been absorbed. Reduce heat to low. Cover with a lid and set aside for 10 mins to steam.
Step 2
Meanwhile, thread the lamb onto 8 metal or soaked bamboo skewers. Season. Heat a barbecue grill or chargrill on medium-high. Cook the skewers, turning, for 4 mins for medium or until lamb is cooked to your liking.
Step 3
While the lamb is cooking, place the marinade in a small saucepan over low heat. Cook, stirring occasionally, for 4 mins or until heated through.
Step 4
Prepare the salad kit in a large bowl following packet directions. Divide the rice and salad among serving plates. Top with skewers. Drizzle skewers with marinade and serve with lime wedges.
