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Hoisin lamb kebabs with cashew and coriander
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Prep Time:
20 minutes
Cook Time:
5 minutes
Total Time:
25 minutes
Create a chic outdoor cocktail party with elegant appetizers for your friends at sunset.
Ingredients:
  • 80ml (1/3 cup) hoisin sauce
  • 80ml (1/3 cup) fresh orange juice
  • 71.50 gm honey
  • 31.50 gm soy sauce
  • 1 1/2 tsp finely grated orange rind
  • 2 tsp finely chopped fresh ginger
  • 600g boneless lamb round roast, trimmed, cut into 1.5cm pieces
  • Vegetable oil, to brush
  • 55g (1/3 cup) honey-roasted cashews, finely chopped
  • 40.00 ml chopped fresh coriander
Instructions:
  • In a bowl, mix hoisin sauce, orange juice, honey, soy sauce, orange rind, ginger, and garlic. Add lamb and toss to coat well. Cover with plastic wrap and refrigerate for 6 hours to marinate.
  • Separate lamb from marinade. Skewer lamb.
  • Preheat a chargrill or barbecue to medium heat. Brush the lamb with oil and season with salt and pepper. Grill, turning frequently, for about 5 minutes until beautifully golden and cooked through.
  • While waiting, heat up the reserved marinade in a small saucepan over medium heat until it simmers. Let it simmer for 5 minutes until the sauce thickens. Then, arrange the skewers on a serving platter, pour the sauce over them, and garnish with cashews and coriander.

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