Aussie Lamb Kebabs with Rojak Fruits
- Prep time 1Hr, 30Min
- Cook time 15Min
- Technique Grill
- Meat Lamb
- Cut Ground
- Serves 4
Aussie Lamb Kebabs with Rojak Fruits is a delicious and flavourful dish that combines juicy lamb kebabs with a tangy and sweet fruit salad.
Ingredients
Lamb Kebabs:
700g Australian boneless lamb, minced
2 stalks coriander, finely chopped
200g yellow onion, chopped
2 cloves garlic, chopped
2 tablespoons cinnamon powder
2 tablespoons all spice powder
4 tablespoons chilli powder
Salt to taste
Cooking oil
Skewers (soaked in water overnight)
Rojak Fruits:
Rojak sauce - Mix well together
500g thick tamarind juice
½ tablespoon palm sugar
1 tablespoon chilli paste
½ tablespoon prawn paste (belacan)
3 tablespoons sambal sauce
3 tablespoons tomato sauce
50ml kecap manis
2 tablespoons ground nuts, finely chopped
1 tablespoons sesame seeds
Fresh fruits & vegetables - Cut into ½ inch cubes and mix into rojak sauce
Pineapple (remove core)
Raw mango
Guava
Green apple
Cucumber (remove core)
Young turnip
Method
Method
-
Mix all ingredients together and keep in chiller for 1 hour before skewing the meat on skewers.
-
Add some oil to a hot grill or pan. When oil is hot, place skewers on the hot grill.
-
Turn skewers a few times to cook all sides well and golden brown.
-
Serve with Rojak Fruits.
