Cantonese Kabobs Recipe
Ingredients
| Soy sauce | 1⁄2 Cup (8 tbs) | |
| Maraschino cherry juice | 1⁄2 Cup (8 tbs) | |
| Dry sherry wine | 1⁄2 Cup (8 tbs) | |
| Lemon juice | 1⁄4 Cup (4 tbs) | |
| Preserved ginger syrup | 1⁄4 Cup (4 tbs) | |
| Honey plus powdered ginger | 100 Gram, powdered | |
| Garlic | 2 Clove (10 gm), crushed | |
| Lamb riblets | 3 1⁄2 Pound | |
| Red maraschino cherries | 1 Cup (16 tbs) (About 40) | |
| Preserved kumquats | 3⁄4 Cup (12 tbs) | |
| Lychee nuts | 1 Pound (Drained) | |
| Pineapple chunks | 13 1⁄2 Ounce (Drained) | |
| Preserved ginger | 1⁄2 Cup (8 tbs) | |
| Mandarin orange segments | 11 Ounce (Drained) | |
| Oranges | 2 , cut into wedges |
Nutrition Facts
Serving size
Calories 1184 Calories from Fat 331
% Daily Value*
Total Fat 37 g56.7%
Saturated Fat 12.9 g64.7%
Trans Fat 0 g
Cholesterol 233 mg77.7%
Sodium 1555 mg64.8%
Total Carbohydrates 143 g47.8%
Dietary Fiber 9.2 g36.9%
Sugars 127 g
Protein 75 g150.2%
Vitamin A 13.6% Vitamin C 869.6%
Calcium 11.7% Iron 13.2%
*Based on a 2000 Calorie diet
Directions
1. In a large flat bowl, tip in the soy sauce, cherry juice, sherry, ginger root syrup, garlic and oil and mix well. Add the lamb riblets to the pan and let it marinate for 3 to 4 hours.
2. Preheat the grill
MAKING
3. Just before cooking, drain the riblets and place on skewers. Reserve the marinade
4. Broil 8 to 9 inches from source of heat, or cook on outdoor grill, 15 minutes on each side. Baste with marinade, if desired.
5. On skewers, thread alternate cherries, kumquats, lychee nuts, ginger root and mandarin oranges. Cook with lamb in the 5 minutes turning once.
SERVING
6. Serve hot with fresh salad
Chef
