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Oriental Lamb, Shallot and Citrus Kebabs with Soy and Honey Dipping Sauce

UK SHALLOTSThis recipe for Oriental Lamb, Shallot and Citrus Kebabs with Soy and Honey Dipping Sauce has been reproduced courtesy of

If you want to get healthier and shed a few pounds but don’t want to deprive your taste buds, try cooking with shallots. Shallots are low in fat and contain just 40-50 calories per 80g, which counts as one portion towards the recommended five portions of fruit and vegetables per day.

Not only that, but shallots are a rich source of vitamins A,B and E and have twice the levels of vitamin C in onions. What’s more, shallots’ vitamin C content is double when eaten raw, for example, in salads.

Shallots are also a great source of potassium which is important for maintaining a stable blood pressure and they are low in sodium. And if that’s not enough reasons for buying shallots, they contain Allicin which is thought to help lower blood cholesterol levels, promote good heart health and stimulate the body’s immune system!

UK Shallots are a fantastic addition to healthy dishes adding a unique, piquant flavour and can liven up and bring a certain ‘pizazz’ to even the most sensible healthy salads, sandwiches, soups and suppers!

For more ideas on how to cook with shallots visit

Ingredients for Oriental Lamb Kebabs

Oriental Lamb, Shallot and Citrus Kebabs with Soy and Honey Dipping SauceLamb 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
2 tbsp sweet chilli sauce
2 tbsp dark soy sauce
3 tbsp hoisin sauce
1 tbsp vegetable oil
1 tbsp tomato ketchup
8 whole star anise
2 garlic cloves peeled and crushed into a paste
Freshly ground black pepper

Dipping sauce to serve:
1 red chilli diced finely without the seeds
A handful of coriander finely chopped
1 tbsp of runny honey
1 tbsp of dark soy sauce
1 tbsp of light soy sauce
A dash of sesame seed oil
The juice of 2 limes

You will need 8 large wooden kebab sticks soaked in hot water to prevent them from burning in the cooking process

How to make Oriental Lamb Kebabs

  • Mix together all the ingredients for the marinade stirring well.
  • 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.
  • 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.
  • 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. Take care not to have the heat too high or you will burn the marinade.
  • Meanwhile for the dipping sauce mix all the ingredients together.
  • Serve with a green salad, basmati rice and little pots of the dipping sauce.


  • These kebabs can also be cooked on a barbeque and 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.

Serves 4

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Published with permission of UK SHALLOTS