You will need 8 large wooden kebab sticks soaked in hot water to prevent them from burning in the cooking process
Preparation Time; 2 ½ hours
Cooking Time; 16 minutes
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
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.
- 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.
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.