Lamb kebabs recipe

Name: Lamb kebabs recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 450 g (15.9oz) Leg of lamb cut into 3cm dice; 24 Medium shallots peeled; 8 Bay leaves; 2 tbsp Vegetable oil for cooking; 2 Large oranges, rind grated and then juiced - For the Marinade; 1 Lime, rind grated and then juiced - For the Marinade; 2 tbsp Sweet chilli sauce - For the Marinade; 2 tbsp Dark soy sauce - For the Marinade; 3 tbsp Hoisin sauce - For the Marinade; 1 tbsp Vegetable oil - For the Marinade; 1 tbsp Tomato ketchup - For the Marinade; 8 Whole star anise - For the Marinade; 2 Garlic cloves peeled and crushed into a paste - For the Marinade; 1 Pinch of freshly ground black pepper - For the Marinade; 1 Red chilli diced finely without the seeds - For the Dipping sauce; 1 Handful of coriander finely chopped - For the Dipping sauce; 1 tbsp Runny honey - For the Dipping sauce; 1 tbsp Dark soy sauce - For the Dipping sauce; 1 tbsp Light soy sauce - For the Dipping sauce; 1 Dash of sesame seed oil - For the Dipping sauce; 2 Limes - juiced - For the Dipping sauce

Servings: persons

450 g (15.9oz) Leg of lamb cut into 3cm dice
24 Medium shallots peeled
8 Bay leaves
2 tbsp Vegetable oil for cooking
2 Large oranges, rind grated and then juiced - For the Marinade
1 Lime, rind grated and then juiced - For the Marinade
2 tbsp Sweet chilli sauce - For the Marinade
2 tbsp Dark soy sauce - For the Marinade
3 tbsp Hoisin sauce - For the Marinade
1 tbsp Vegetable oil - For the Marinade
1 tbsp Tomato ketchup - For the Marinade
8 Whole star anise - For the Marinade
2 Garlic cloves peeled and crushed into a paste - For the Marinade
1 Pinch of freshly ground black pepper - For the Marinade
1 Red chilli diced finely without the seeds - For the Dipping sauce
1 Handful of coriander finely chopped - For the Dipping sauce
1 tbsp Runny honey - For the Dipping sauce
1 tbsp Dark soy sauce - For the Dipping sauce
1 tbsp Light soy sauce - For the Dipping sauce
1 Dash of sesame seed oil - For the Dipping sauce
2 Limes - juiced - For the Dipping sauce

1
Mix together all the ingredients for the marinade stirring well.
2
Thread a bay leaf onto the first skewer and then alternate the shallots and the lamb onto the wooden skewer and repeat with all skewers.
3
Lay the 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.
4
Heat a heavy based grill pan or a frying pan, drizzle with the oil, heat well then place the kebabs in the pan and fry on medium heat for 3 - 4 minutes on each side brushing the kebabs with remaining marinade throughout the cooking process.
5
Take care not to have the heat too high or you will burn the marinade.
6
Meanwhile for the dipping sauce mix all the ingredients together.
7
Serve with a green salad, basmati rice and little pots of the dipping sauce.

725

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 450 g (15.9oz) Leg of lamb cut into 3cm dice, 24 Medium shallots peeled, 8 Bay leaves, 2 tbsp Vegetable oil for cooking, and more.

Yes, Lamb kebabs recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!