Place lamb and oil in large snap-lock bag. Season and rub to coat. Thread lamb onto prepared skewers and place on a plate.
Heat a large char-grill pan or barbecue over medium-high heat. Cook lamb, in batches, if necessary, for 2-3 minutes per side, until slightly charred and cooked to your liking. Set lamb aside on a plate loosely covered with foil for 5 minutes to rest.
Meanwhile, in a large bowl combine wombok, red cabbage, radish, carrot and onions. Add mayonnaise, season and toss gently to coat.
Serve lamb skewers with slaw, satay sauce, rice, extra green onions, chilli, peanuts, coriander and lime wedges.
You will need 12 small soaked bamboo or metal skewers for this recipe. Soak bamboo skewers in cold water for at least 10 minutes to prevent burning.
You can use lamb fillet, backstrap or leg instead of lamb rump steaks.
Remove any leftover lamb from skewers, add to brown rice or noodles, any remaining slaw and satay sauce for a tasty leftover lunch.