Lamb kebabs recipe
These kebabs are so simple to make and taste sensational. The secret is in the marinade and the dressing. I've used lamb here but you can swap that for chicken, beef or pork or for a vegetarian alternative you could use sweet potatoes, courgettes and peppers with the shallots.They also work really well on a barbecue.
Ingredients
- 450 g Leg of lamb cut into 3cm dice
- 24 Medium shallots peeled
- 8 Bay leaves
- 2 tbsp Vegetable oil for cooking
- 2 Large oranges, rind grated and then juiced - For the Marinade
- 1 Lime, rind grated and then juiced - For the Marinade
- 2 tbsp Sweet chilli sauce - For the Marinade
- 2 tbsp Dark soy sauce - For the Marinade
- 3 tbsp Hoisin sauce - For the Marinade
- 1 tbsp Vegetable oil - For the Marinade
- 1 tbsp Tomato ketchup - For the Marinade
- 8 Whole star anise - For the Marinade
- 2 Garlic cloves peeled and crushed into a paste - For the Marinade
- 1 Pinch of freshly ground black pepper - For the Marinade
- 1 Red chilli diced finely without the seeds - For the Dipping sauce
- 1 Handful of coriander finely chopped - For the Dipping sauce
- 1 tbsp Runny honey - For the Dipping sauce
- 1 tbsp Dark soy sauce - For the Dipping sauce
- 1 tbsp Light soy sauce - For the Dipping sauce
- 1 Dash of sesame seed oil - For the Dipping sauce
- 2 Limes - juiced - For the Dipping sauce
Details
- Cuisine: Chinese
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 120 mins
- Cooking Time: 5 mins
- Serves: 4
Step-by-step
- Mix together all the ingredients for the marinade stirring well.
- Thread a bay leaf onto the first skewer and then alternate the shallots and the lamb onto the wooden skewer and repeat with all skewers. Lay the kebabs in a shallow dish and then pour over the marinade and leave to marinate for at least 2 hours, if possible overnight, in a fridge.
- Heat a heavy based grill pan or a frying pan, drizzle with the oil, heat well then place the kebabs in the pan and fry on medium heat for 3 - 4 minutes on each side brushing the kebabs with remaining marinade throughout the cooking process. Take care not to have the heat too high or you will burn the marinade.
- Meanwhile for the dipping sauce mix all the ingredients together.
- Serve with a green salad, basmati rice and little pots of the dipping sauce.
Rachel Green - Cooking for Britain
Image courtesy of UKShallot.com