Mistakes happen. I thought I had a chunk of pork in hand when I took it out of the freezer, but when I checked how it was thawing, guess what, lamb! A fine piece of boneless lamb. So the play of flavors I’d been envisioning for dinner had to shift, and I pulled out an old favorite recipe for satay that has evolved with me over decades. I cut the lamb into 1/2 by 1 inch chunks, deleting what fat there was, and marinated it for six hours in this mixture, which reads as spicy to hot, depending on whether you lean on the peppers, which I do.
2 Tb ground coriander seed
1/2 teaspoon crushed red pepper
2 teaspoons hot chili oil
1/4 teaspoon ground black pepper
2 Tablespoons brown sugar
3 cloves of garlic well chopped
4 Tablespoons soy sauce
3 Tablespoons lime or lemon juice
1 Tablespoon to 2 Tablespoons red onion
Whir all of the above in a chopper, blender or Cuisinart, using about half to flavor the lamb. Place vegetables such as raw button mushrooms, chunks of raw onion, pieces of red or green pepper, and whole cherry tomatoes in the remaining half of the mixture.
Light grill and bring up to heat while stringing the meat and all the vegetables except the tomatoes on skewers. Brush lightly with olive oil. As you will see in the photo, I place the finished meat and vegetable skewers inside a grilling basket to limit the loss of pieces that might get lost and try to immolate themselves in the flames.
Place the tomatoes in another grill basket.
Grill meat and vegetable skewers until done to your preference, putting the tomatoes on late in the sequence so they don’t get overdone. A trick I use is to undercook the lamb skewers, and hold them in the over at about 250 Fahrenheit while finishing the tomatoes. Serve with rice or other vegetables as it pleases you.