 Ingredients
(Serves 4)
Lamb kebabs
8 bay leaves
24 medium shallots peeled
450g leg of lamb cut into 3cm dice
2 tbsp vegetable oil for cooking
Marinade
2 large oranges, rind grated and then juiced
1 lime, rind grated and then juiced
2tbsp sweet chilli sauce
2tbsp dark soy sauce
3tbsp hoisin sauce
1tbsp vegetable oil
1tbsp 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
Mix together all the ingredients for the marinade stirring well.
You will need 8 large wooden kebab sticks soaked in hot water to prevent them from burning in the cooking process
Method
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 the 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.
Tips
These kebabs can also be cooked on a barbeque and the lamb can be replaced with chicken beef or pork. For a vegetarian alternative you could use sweet potatoes, courgettes and peppers with the shallots.
This recipe by Rachel Green, TV’s ‘Flying Cook’, is supplied by www.ukshallot.com |
