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Ingredients
- 500 g boneless lamb
- 4 spring onions
- ⅓ cup hoisin sauce
Mango relish
- 1 tablespoon oil
- 1 onion, chopped
- 2 small red chillies, chopped
- 1 large mango, peeled, chopped
- 2 tablespoons white wine vinegar
- 2 tablespoons sugar
Method
1. Trim lamb of excess fat and sinew. Cut lamb into 3 cm cubes. Cut spring onions into 3 cm lengths. Thread lamb and spring onions alternately onto bamboo skewers. (Soak skewers for 15 minutes before using.)
2. Place kebabs onto a cold, lightly oiled grill tray. Brush with hoisin sauce. Cook kebabs under high heat for 4 minutes on each side or until cooked as desired, brushing occasionally with hoisin sauce.
3. To make Mango Relish: Heat oil in a medium pan, add onion and chillies, stir over medium heat for 2 minutes or until onion is tender. Add mango, vinegar and sugar, bring to the boil. Reduce heat to low, simmer, uncovered, for 5 minutes or until mixture has a pulpy consistency. Serve with lamb kebabs.
