1 pound American Lamb boneless blade chops, trimmed
1/3 cup Soy sauce
2 tablespoons Fresh lime juice
2 Garlic cloves, minced
1 tablespoon Minced candied ginger
3/4 teaspoon Red pepper flakes
1/4 cup Pineapple juice
1/2 cup Canned unsweetened coconut milk
4 tablespoons Creamy organic peanut butter
1 tablespoon Unsweetened chocolate
4 Scallions, tops cut into 1/4-inch pieces
8 10-inch bamboo skewers
Cut lamb crosswise into 3/8-inch-wide strips; place in stainless steel or glass bowl.
In a separate bowl, whisk together soy sauce, lime juice, garlic, ginger and red pepper flakes. Reserve 3 tablespoons of the mixture. Add pineapple juice to the remaining mixture. Pour over lamb, tossing well. Place lamb and marinade in a vacuum bag or plastic bag; seal. Let marinate for 1 hour, turning bag every 15 minutes.
Soak skewers for 20 minutes in cold water to prevent them from burning; remove.
In a small saucepan, combine coconut milk, 3 tablespoons reserved sauce, peanut butter and chocolate. Bring to a boil over medium-high heat, stirring constantly. Reduce heat; simmer 2 to 3 minutes until sauce thickens. Keep warm.
Remove lamb pieces and reserve marinade. Weave 2 to 3 lamb strips accordion-style onto each skewer, alternating with scallion pieces. Brush lamb skewers with reserved marinade. Grill over medium-hot heat for 4 to 6 minutes, turning halfway through grilling time.
Serve with warm peanut sauce for dipping.
Chef’s Note: The use of sugar cane skewers make for an excellent option rather than traditional wooden skewers.