Ginger Soy Lamb Kebabs with Speedy Peanut Sauce

Just before I got started on these kebabs for dinner, I spilled a ginormous container of pearl barley all over my kitchen floor and counter. Do you know how far a ginormous container of pearl barley can scatter? Far, very far. I have found pearl barley where no self-respecting pearl barley should be. 

After said clean-up, I really was over any kitchen activity, but the hordes needed feeding and meat on a stick is always a huge hit around here. There might be more meals on sticks too, because I don't think pearl barley is going to be making an appearance on the menu anytime soon... under the refrigerator yes, but definitely not on the menu.

Ginger Soy Lamb Kebabs with Speedy Peanut Sauce

from Annabel Langbein's Simple Pleasures
Serves 4

For the Kebabs:

600g lamb leg meat cut into 2cm dice
2 teaspoons grated fresh ginger
1/4 cup soy sauce
2 teaspoons sesame oil
2 teaspoons honey
1 red pepper, cut into 2cm dice

Rocket or salad leaves to serve

For the Speedy Peanut Sauce:

1/2 cup boiling water
1/2 cup crunchy salted peanut butter
2 tbsp Thai sweet chilli sauce
1/2 teaspoons chilli flakes
1 tablespoon soy sauce
1 teaspoons finely grated fresh ginger

Make the Kebabs:

Soak wooden skewers in water for 30 minutes before threading the lamb onto them - this will help prevent them from burning.

Toss the diced lamb meat in a bowl with ginger, soy, sesame oil and honey. Cover and marinate in the fridge for at least 2 hours, or up to 12 hours. 

Thread lamb onto skewers and finish each end with a piece of red pepper. Barbecue or grill over medium-high heat until just cooked through (1-2 minutes each side). 

Make the Speedy Peanut Sauce:

Place boiling water and peanut butter in a mixing bowl and stir until smooth. Stir in Thai sweet chilli sauce, chilli flakes, soy sauce and grated ginger. 

To serve, arrange kebabs on a bed of rocket or salad leaves and drizzle with Speedy Peanut Sauce.