Grilled lamb kebabs
| Recipe By: | Abigail Donnelly |
| Serves: | 4 |
| Cooking Time: | 35 minutes |
| Prep Time: | 20 minutes |
Ingredients
- 1/2 small red onions, thinly sliced
- 4 bulbs Giant garlic, halved
- 1 kg Deboned leg of lamb, cut into large chunks
- 1/4 cup Sriracha Hot Chilli Sauce
- olive oil, for brushing
- 8 lime, halved
- 1 tsp smoked chilli flakes
- 8 g cumin seeds
- 4 cloves garlic, finely chopped
- 80 g brown sugar
- 4 tbsp soya sauce
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- To make the sticky stout glaze, place all the ingredients in a saucepan over a medium heat and reduce by half until sticky.
- To make the kebabs, preheat a griddle pan over a medium heat. Skewer the lamb, garlic, lime and red onions onto large skewers and brush with olive oil.
- Place the kebabs on the griddle pan and grill undisturbed for 2 minutes, or until slightly charred. Turn to grill the other side. Lightly brush the kebabs with the sticky stout glaze and cook for a few more minutes.
- Serve the kebabs with the extra glaze on the side.
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