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Lemon Grass Kebabs with Sweet Chilli Sauce |
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Marinade:1-2 red chillies, deseeded and finely chopped Large handful freshly chopped coriander leaves 2 lemon grass stalks, finely chopped Zest and juice of 1 large lime 2.5cm/1inch piece fresh root ginger, peeled and finely chopped 10ml/2tsp light brown sugar 15-30ml/1-2tbsp Chinese five-spice powder 15ml/1tbsp clear honey 15ml/1tbsp sunflower oil Salt and freshly milled black pepper Sweet Chilli Sauce:120ml/8tbsp rice or sherry vinegar 50g/2oz caster sugar ¼ red chilli, deseeded and finely chopped 15ml/1tbsp freshly chopped coriander leaves 1 small shallot, peeled and thinly sliced Roasted Summer Vegetables: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, deseeded and cut into chunks 1 yellow pepper, deseeded and cut into chunks 2-3 small red onions, peeled and cut into wedges 2 sprigs fresh rosemary 2 sprigs fresh thyme leaves 60ml/4tbsp extra virgin olive oil |
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| Directions: 1. Prepare the marinade; place the lamb into a shallow bowl. Mix the chillies, coriander and the remaining marinade ingredients together and pour over the lamb. Cover and marinate in the refrigerator for 2 hours, or overnight. 2. Meanwhile, prepare the roasted vegetables. Place the vegetables in a large ovenproof casserole dish or roasting tray. Tear the herbs and add to the tray, season, drizzle with olive oil and lightly toss. Roast uncovered for 40-50 minutes in a preheated oven, gas mark 6, 200C/400F, until golden brown, shaking the pan occasionally during cooking. 3. To make the sweet chilli 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 minutes until thickened. Remove from the heat and stir in the chilli, coriander and shallot. Transfer to a small dish to cool until required. 4. Thread the lamb cubes onto 6 metal or wooded (previously soaked in water) skewers and cook on a prepared barbecue or preheated grill for 12-16 minutes, turning occasionally until the meat juices run clear. 5. Serve the kebabs with the roasted summer vegetables and the sweet chilli sauce. |
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Prep Time: 10 Cook Time: 12 Serves: 6 Calories: Carbs: Fat: Protein: |
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Source: Quality Standard |
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675g/1½lb lean lamb leg or boneless shoulder, cut into 5cm/2inch cubes