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Jamaican-spiced lamb kebabs with pineapple salsa
Jamaican-spiced lamb kebabs with pineapple salsa
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Prep Time:
15 minutes
Cook Time:
4 minutes
Total Time:
19 minutes
Whip up a quick and flavorful meal with spiced lamb kebabs, served with steamed rice and tangy pineapple salsa by Curtis Stone. Ready in just 20 minutes!
Ingredients:
  • 500g lamb mince
  • 25g spring onion
  • 1 long green chilli, finely chopped
  • 1 tsp ground allspice
  • 2.50 gm ground cinnamon
  • 1 tsp ground coriander
  • 1/4 large pineapple, peeled, cored, cut into small dice (about 1 1/2 cups)
  • 62.50 ml chopped fresh coriander
  • 1/4 small red onion, finely diced (about 1/2 cup)
  • 1 lime, zest finely grated, juiced
  • 21.00 gm soy sauce
  • 8.00 gm brown sugar
  • Olive oil, for brushing
  • 600.00 gm steamed rice, for serving
Instructions:
  • Preheat the barbecue to medium-high heat.
  • Combine lamb, spring onion, chilli, spices, 2 tsp salt, and 1/2 tsp pepper in a large bowl. Mix with your hands for 2 minutes to blend flavors. Shape mixture into 8 evenly-sized balls, then mold meatballs tightly onto skewers, forming 15cm long logs with wet hands.
  • Whisk together soy sauce and sugar until sugar dissolves in a small bowl. Brush meat with oil and grill skewers, basting with soy glaze in the last minute of cooking. Cook for about 4 minutes until the outside is brown and crispy, and the center is cooked through.
  • Portion the rice evenly onto 4 plates. Allow the skewers to rest on top of the rice for 2 minutes. Drizzle the pineapple salsa over the skewers and enjoy.

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