Lamb And Mango Skewers Recipe
Ingredients
| 1 kg / 2 lb lean lamb, trimmed of visible fat and cut into 2 cm / 3/4 in cubes | ||
| 3 mangoes, cut into 2 cm / 3/4 in cubes | ||
| Hoisin-soy marinade | ||
| 1 tablespoon finely grated fresh ginger | ||
| 3/4 cup / 185 ml / 6 fI oz hoisin sauce | ||
| 1/4 cup / 60 ml / 2 fl oz reduced-salt soy sauce | ||
| 1/4 cup / 60 ml / 2 fl oz rice wine vinegar | ||
| 1/4 cup / 60 ml / 2 fl oz vegetable oil | ||
Directions
1. Use 24 wooden skewers (a). Soak in cold water for at least 30 minutes before threading meat.
2. To make marinade, place ginger, hoisin and soy sauces, vinegar and oil in a bowl and mix to combine. Add lamb, toss to coat (b), cover and marinate in the refrigerator for at least 4 hours.
3. Thread lamb and mango cubes, alternately, onto oiled skewers (c). Cook on a preheated hot barbecue for 3-4 minutes each side or until tender.
2. To make marinade, place ginger, hoisin and soy sauces, vinegar and oil in a bowl and mix to combine. Add lamb, toss to coat (b), cover and marinate in the refrigerator for at least 4 hours.
3. Thread lamb and mango cubes, alternately, onto oiled skewers (c). Cook on a preheated hot barbecue for 3-4 minutes each side or until tender.
Chef
