Chef Ellie Campbell Sweet and spicy lamb skewers
- Prep time 10Min
- Cook time 15Min
- Technique Grill
- Meat Lamb
- Cut Top Sirloin
- Serves 16
Tender lamb cubes marinated in a sweet and savoury hoisin and soy sauce mix, grilled to perfection, and served with a vibrant coconut-peanut sambal and garnished with fresh herbs and vegetables.
Ingredients
For the Lamb:
- 900g Australian lamb top round, diced into 2.5cm cubes
- 120ml Shoyu (soy sauce) base
- 120ml hoisin sauce
For the Garnish:
- 240ml coconut-peanut sambal
- 120g sake-soaked raisins
- Fresh coriander (cilantro) leaves, as desired
- Celery leaves, as desired
- Shredded carrot, as desired
Method
For the lamb: marinate top round with shoyu and hoison overnight. The following morning, place on skewers and reserve until ready to use.
To serve: preheat a grill over HIGH heat. Grill skewers to 125 degrees F, about 6-7 minutes. Place cooked skewers atop coconut-peanut sambal with sake soaked raisins, fresh cilantro, celery leaves and shredded carrot.
