Oriental Lamb, Shallot and Citrus Kebabs
with Soy and Honey Dipping Sauce
recipe for Oriental Lamb, Shallot and Citrus Kebabs
with Soy and Honey Dipping Sauce has been reproduced
courtesy of www.ukshallot.com
If you want to get healthier and shed a few pounds
but dont 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
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. Whats 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 thats 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 bodys immune
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 www.ukshallot.com
for Oriental Lamb Kebabs
450g leg of lamb cut into 3cm dice
24 medium shallots peeled
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
to make Oriental Lamb Kebabs
together all the ingredients for the marinade stirring
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.
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.
for the dipping sauce mix all the ingredients together.
with a green salad, basmati rice and little pots of
the dipping sauce.
kebabs can also be cooked on a barbeque and the lamb
can be replaced with chicken beef or pork.
a vegetarian alternative you could use sweet potatoes,
courgettes and peppers with the shallots.
with permission of UK