Lamb Satay

Serving Size: Makes 8 Servings
Prep Time: 25 minutes
Cook Time: 6 minutes

Ingredients

8 ounces boneless lamb leg or shoulder
1 small red apple, cut into thin wedges
8 6-inch bamboo skewers, soaked in water

Instructions

Cut lamb into thin strips, about 1/4-inch thick, 1-inch wide and 2 to 3 inches long. Place in a sealable plastic bag.

Satay Marinade:

1/4 cup frozen apple juice concentrate, thawed
1 tablespoon olive oil
1 teaspoon curry powder
1/2 teaspoon ground ginger
1/8 teaspoon red pepper sauce
1/4 cup red wine vinegar
1 tablespoon molasses
1/2 tablespoon chili powder
1 clove garlic, finely chopped
1/8 teaspoon salt 

Combine apple juice, olive oil, curry powder, red pepper sauce, vinegar, molasses, chili powder, garlic, and salt; pour over lamb strips. Close bag and refrigerate for 2 to 24 hours. Remove lamb strips from marinade. Dip apple slices in marinade; discard marinade. Thread several lamb strips on 8 skewers, weaving accordion-style.

To Broil: Cook 4 inches from heat source for 4 minutes. Place an apple wedge on end of each skewer. Turn kabobs over. Broil 3 to 4 additional minutes or to desired degree of doneness.

To Grill: Cook over medium-hot coals. Grill 4 inches from coals for 4 minutes. Place an apple wedge on end of each skewer. Turn kabobs over. Grill 3 to 4 additional minutes or to desired degree of doneness.

Peanut Sauce:

1/3 cup teriyaki sauce
1/3 cup creamy peanut butter
1/4 cup frozen apple juice concentrate, thawed
1/4 teaspoon red pepper sauce
1 teaspoon ground ginger 

In a bowl, combine teriyaki sauce, peanut butter, apple juice, red pepper sauce, and ground ginger and whisk until well blended. Serve with hot kebabs.