Oriental lamb, shallot & citrus kebabs with soy & honey dipping sauce - recipe

PUBLISHED: 10:56 08 March 2016 | UPDATED: 10:56 08 March 2016

Lamb, shallot and citrus kebabs

Lamb, shallot and citrus kebabs


This requires 8 large wooden kebab sticks soaked in hot water to prevent them from burning in the cooking process


Lamb kebabs:

• 450g leg of lamb cut into 3cm dice

• 24 medium shallots peeled

• 8 bayleaves

• 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:

• 1 red chilli diced finely without the seeds; handful of coriander finely chopped; 1 tbsp of runny honey; 1tbsp of dark soy sauce; 1tbsp of light soy sauce; dash of sesame seed oil; juice of two limes


• Mix together ingredients for the marinade, stirring well. Thread a bay leaf onto the first skewer and then alternate shallots and lamb onto the skewers. Lay 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, then place the kebabs in the pan and fry on medium heat for 3 - 4 minutes on each side, brushing with remaining marinade throughout the cooking process. Take care not to have the heat too high or you will burn the marinade.

• For the dipping sauce mix all the ingredients together.

• Serve with a green salad, basmati rice and little pots of the dipping sauce.

Tip: 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.

For more recipes see www.ukshallot.com


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