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garlic basil cilantro fresh ginger shallot scallion Chinese black bean sauce brandy hoisin sauce sambal oelek fish sauce lamb shoulder
Viewed: 50 - Published at: 9 years agoIngredients
- 4 garlic cloves, smashed and peeled
- 2 tablespoons basil leaves
- 2 tablespoons cilantro leaves
- 2 tablespoons chopped fresh ginger
- 1/2 small shallot, coarsely chopped
- 1/2 scallion, coarsely chopped
- 1/4 cup Chinese black bean sauce
- 2 tablespoons brandy
- 2 tablespoons hoisin sauce
- 3/4 teaspoon sambal oelek
- 1/2 tablespoon Asian fish sauce
- 2 pounds trimmed lamb shoulder, cut into 1-inch pieces
Method
- In a mini food processor, combine the garlic, basil, cilantro, ginger, shallot and scallion and pulse until finely chopped.
- Add the black bean sauce, brandy, hoisin, sambal oelek and fish sauce and pulse to blend.
- In a bowl, toss the lamb with the marinade until completely coated.
- Thread the lamb onto skewers, leaving a little space between each piece of meat.
- Let stand at room temperature for at least 30 minutes or refrigerate for up to 24 hours.
- Light a grill.
- Grill the kebabs over moderately high heat, turning occasionally, until the meat is lightly charred outside and just cooked through, 8 to 10 minutes.
