Yield: 4 servings.
1 lb. American Lamb boneless blade chops, trimmed
⅓ cup soy sauce
2 Tbsp. fresh lime juice
2 garlic cloves, minced
1 Tbsp. minced candied ginger
¾ tsp. red pepper flakes
¼ cup pineapple juice
½ cup canned unsweetened coconut milk
4 Tbsp. creamy organic peanut butter
1 Tbsp. unsweetened chocolate
4 scallions, tops cut into ¼" pieces
8 10" bamboo skewers
Cut lamb crosswise into ⅜"-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 Tbsp. of 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 small saucepan, combine coconut milk, 3 Tbsp. reserved sauce, peanut butter and chocolate. Bring to a boil over medium-high heat, stirring constantly. Reduce heat; simmer 2-3 minutes until sauce thickens. Keep warm.
Remove lamb pieces and reserve marinade. Weave 2-3 lamb strips accordion-style onto each skewer, alternating with scallion pieces. Brush lamb skewers with reserved marinade. Grill over medium-hot heat for 4-6 minutes, turning halfway through grilling time. Serve with warm peanut sauce for dipping.
Note: Sugar cane skewers can be used instead of traditional wooden skewers.