Origin of dish:
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Type of cooking:
Preparation time: 150 minutes
Cooking time: 16 minutes
Ingredients (for 4 people) :
Lamb kebabs:Method: Mix together all the ingredients for the marinade stirring well.
-450g leg of lamb cut into 3cm dice
-24 medium shallots peeled
-2 tbsp vegetable oil for cooking
-2 large oranges, rind grated and then juiced
-1 lime, rind grated and then juiced
-2 tbsp sweet chilli sauce
-2 tbsp dark soy sauce
-3 tbsp hoisin sauce
-1 tbsp vegetable oil
-1 tbsp tomato ketchup
-8 whole star anise
-2 garlic cloves peeled and crushed into a paste
-Freshly ground black pepper
Dipping sauce to serve:
1 red chilli diced finely without the seeds
A handful of coriander finely chopped
1 tbsp of runny honey
1tbsp of dark soy sauce
1tbsp of light soy sauce
A dash of sesame seed oil
The juice of two limes
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.