Grilled Lamb Skewers with Tagine Glaze
A fusion of Thai and Mediterranean flavors, these grilled lamb skewers are marinated in a mixture of warm spices and then glazed with a sweet and sticky tagine sauce.
Ingredients
- ●1 1/2 pounds Lamb Shoulder, cut into 1-inch cubes
- ●1 cup Coconut Milkfull-fat
- ●2 tablespoons Fish Sauce
- ●2 tablespoons Lime Juice
- ●2 tablespoons Honey
- ●2 tablespoons Ginger, minced
- ●1/4 cup Cilantro, chopped
- ●1 cup Tagine Saucehomemade or store-bought
- ●2 tablespoons Olive Oil
Instructions
- 1
In a blender or food processor, combine coconut milk, fish sauce, lime juice, honey, ginger, and cilantro. Blend until smooth.
- 2
Thread lamb cubes onto skewers, leaving a small space between each piece.
- 3
Brush lamb with olive oil and then coat with the marinade, making sure each piece is fully coated.
- 4
Let lamb marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
- 5
Preheat grill to medium-high heat. Grill lamb for 8-10 minutes, or until cooked to desired level of doneness.
- 6
While lamb is grilling, heat tagine sauce in a small saucepan over medium heat.
- 7
Once lamb is cooked, brush tagine sauce onto each skewer during the last 2 minutes of grilling.
- 8
Serve lamb skewers hot, garnished with additional cilantro if desired.