Lemongrass lamb kebabs with sweet chilli sauce

ButcherRecipe

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
  • ¼ 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
  1. Mix the marinade ingredients and pour over the lamb.
  2. Cover and marinate in the fridge for 2 hours, or overnight.
  3. Place the vegetables in a large ovenproof casserole dish or roasting tray.
  4. Tear the herbs and add, season, drizzle with olive oil and lightly toss.
  5. Roast uncovered for 40-50 mins, 200C/Gas6 until golden brown.
  6. For the sauce, place the vinegar and caster sugar into a small pan and heat gently, stirring to dissolve the sugar.
  7. Bring to the boil and simmer for 2-3 mins until thickened.
  8. Stir in the chilli, coriander and shallot.
  9. Transfer to a small dish to cool until required.
  10. 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.
  11. Serve with the roast veg and sweet chilli sauce.

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