For the Lamb Satay:
1 3/4 lb. diced lean lamb
1/4 cup soy sauce
2 tablespoons honey
1 tablespoon smooth peanut butter
1 teaspoon freshly chopped chilies
1 teaspoon minced garlic
For the Satay Sauce:
3 oz crunchy or smooth peanut butter
1/3 cup mild taco sauce
1/3 cup coconut cream
Lemon wedges, to serve
FOR THE SATAY: Marinate lamb in combined soy sauce, honey, peanut butter, chili and garlic for 1-12 hours.
Preheat fire in a grill to a high heat. (For wood or charcoal grills, heat to glowing coals. There must be no flames.)
Thread diced lamb on metal skewers, reserving marinade to use as a baste. Cook kabobs, turning and basting occasionally, for about 8 minutes, or until sealed, well browned and done to your liking. Serve with quick satay sauce.
FOR THE SAUCE: Combine the peanut butter with the taco sauce and coconut cream in small pan and heat, stirring until smooth, Do not boil. Add a little water if sauce consistency is too thick. Serve hot with kabobs.