Remove fat and tendons from the lamb fillet. Cut the meat diagonally to the fiber into very fine strips (it is easier with frozen meat!). Finely prepare the remaining ingredients with a blender.
Shape into a porcelain bowl and add the meat strips so that they are covered all around with the marinade. Cover and leave to marinate in the refrigerator for one night.
Put the meat on wooden skewers and grill for 3-4 min on each side until cooked through.
Brush again with marinade while grilling.
Serve with satay sauce (see recipe).
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