Lemongrass lamb kebabs with sweet chilli sauce
Serves: 6
Ingredients
- 675g lean lamb leg or boneless shoulder, cut into 5cm cubes
- for the marinade:
- 2 red chillies, deseeded, chopped
- freshly chopped coriander leaves
- 2 lemon grass stalks, chopped
- zest and juice of 1 large lime
- root ginger, peeled and chopped
- 2tsp light brown sugar
- 2tbsp Chinese five-spice powder
- 1tbsp clear honey
- 1tbsp sunflower oil
- salt and fresh-ground black pepper
- for the sweet chilli sauce:
- 8tbsp rice or sherry vinegar
- 50g caster sugar
- ΒΌ red chilli, deseeded & chopped
- 1tbsp freshly chopped coriander
- 1 shallot, peeled, thinly sliced
- for the roast summer veg:
- 1 small butternut squash, peeled,
- deseeded and cut into cubes
- 2 courgettes, roughly chopped
- 1 aubergine, roughly chopped
- 15 whole garlic cloves, unpeeled
- 1 red pepper, 1 yellow pepper, deseeded and cut into chunks
- 3 small red onions, cut into wedges
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme leaves
- 4tbsp extra virgin olive oil
Method
- Mix the marinade ingredients and pour over the lamb.
- Cover and marinate in the fridge for 2 hours, or overnight.
- Place the vegetables in a large ovenproof casserole dish or roasting tray.
- Tear the herbs and add, season, drizzle with olive oil and lightly toss.
- Roast uncovered for 40-50 mins, 200C/Gas6 until golden brown.
- For the sauce, place the vinegar and caster sugar into a small pan and heat gently, stirring to dissolve the sugar.
- Bring to the boil and simmer for 2-3 mins until thickened.
- Stir in the chilli, coriander and shallot.
- Transfer to a small dish to cool until required.
- Thread the lamb cubes onto six metal or wooden skewers (previously soaked in water) and cook on a prepared barbecue or preheated grill for 12-16 mins, turning occasionally until the meat juices run clear.
- Serve with the roast veg and sweet chilli sauce.
Recipe by appetite magazine at https://www.appetitemag.co.uk/lemongrass-lamb-kebabs-with-sweet-chilli-sauce/