Lamb kebabs recipe

Name: Lamb kebabs recipe
Ingredients: 450 g (15.9oz) 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

21 ingredients

7 steps

Ingredients

450 g (15.9oz) 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

Directions

1

Mix together all the ingredients for the marinade stirring well.
2

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.
3

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.
4

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.
5

Take care not to have the heat too high or you will burn the marinade.
6

Meanwhile for the dipping sauce mix all the ingredients together.
7

Serve with a green salad, basmati rice and little pots of the dipping sauce.