Kenyan Lamb Kebabs
A fusion of Kenyan and Chinese flavors, these lamb kebabs are a unique twist on traditional Chinese street food.
Ingredients
- ●500g Lamb shoulder, thinly slicedCut into 1-inch pieces
- ●2 tbsp Kenyan curry powderAdjust to taste
- ●4 Nimble spring onionsChopped
- ●2 tbsp Soy sauceLow-sodium
- ●1 tbsp Rice vinegarUnseasoned
- ●1 tsp SugarCaster
- ●1 tsp Ginger, gratedFresh
- ●2 cloves Garlic, mincedMince
Instructions
- 1
1. In a large bowl, whisk together soy sauce, rice vinegar, sugar, curry powder, ginger, and garlic.
- 2
2. Add the sliced lamb to the marinade and mix until coated.
- 3
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
- 4
4. Preheat grill to medium-high heat.
- 5
5. Thread the marinated lamb onto kebab skewers, leaving a small space between each piece.
- 6
6. Grill the lamb kebabs for 8-10 minutes per side, or until cooked to desired doneness.
- 7
7. Meanwhile, toast the nimble spring onions in a pan with a small amount of oil until fragrant.
- 8
8. Serve the lamb kebabs with toasted spring onions on top.
- 9
9. Garnish with additional spring onions and serve immediately.