japanesegluten-freevia groq
Japanese Lamb Kebabs
A fusion twist on traditional lamb kebabs, marinated in a Japanese-inspired tandoori sauce and grilled to perfection.
⏱36 min🍽4 servings📊medium
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Ingredients
- ●1 pound lambcut into 1-inch pieces
- ●1/4 cup tandooristore-bought or homemade spice blend
- ●10 wooden skewers kebabsoaked in water for 30 minutes
- ●2 tablespoons soy saucelow-sodium
- ●2 tablespoons honeypure
- ●2 tablespoons rice vinegarunseasoned
- ●2 cloves garlicminced
- ●1-inch piece gingergrated
- ●1/4 cup green onionschopped (optional)
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Instructions
- 1
In a large bowl, whisk together soy sauce, honey, rice vinegar, garlic, and ginger to make the marinade.
- 2
Add the lamb pieces to the marinade and mix to coat. Cover and refrigerate for at least 2 hours or overnight.
- 3
Preheat grill to medium-high heat. Thread the marinated lamb onto the skewers, leaving a small space between each piece.
- 4
Brush the grill with oil to prevent sticking. Grill the kebabs for 8-10 minutes per side, or until cooked to your desired level of doneness.
- 5
Transfer the kebabs to a plate and garnish with chopped green onions, if desired.
- 6
Serve immediately and enjoy!