Recipe: Honey Lamb Kebab

Honey Lamb Kebab

900g boneless lamb, cut into 4cm cubes

Marinade

2 Bombay onions, chopped coarsely

2 cloves garlic, crushed and chopped

50ml lemon juice

1 tsp coriander powder

1 tsp ground cumin

1 tbsp ginger juice

4 tbsp honey

1 tsp salt

1 tbsp light soy sauce

100ml olive oil

Wooden satay skewers, soaked for several hours before use

Yogurt sauce

300ml plain yogurt

1 clove garlic, minced

1/2 tbsp lemon juice

2 tbsp chopped mint leaves (daun pudina)

2 tbsp coarsely chopped cucumber

Place cubed lamb pieces and marinade into a mixing bowl. Mix well then transfer into an airtight plastic container and refrigerate for several hours or, preferably, overnight.

Thread the marinated lamb cubes onto the skewers. Heat a non-stick pan with a little oil. Arrange the lamb skewers (about three in a row) and pan-fry until browned and cooked through. Cook the skewers in batches. Alternatively, you can grill the lamb skewers over a barbecue pit until cooked through. You can also grill them in the oven.

Serve the kebabs with the yogurt sauce.

For the yogurt sauce, combine all the sauce ingredients together in a small bowl. Lightly beat with a wire whisk. Cover and refrigerate for a minimum of one hour before serving the sauce with the kebabs.

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