Ingredients
- 1 kg lamb steak cut into 3-4 cubes
- MARINADE
- 40 g carrots finely chopped
- 25 g onion finely chopped
- 20 g celery finely chopped
- 2-3 cloves of garlic finely chopped
- 5 g rosemary spikes finely chopped
- 2 tbsp Lee Kum Kee Char Siu Sauce
- 4 tsp Lee Kum Kee Premium Oyster Sauce
- 3 tbsp red wine
- DIPPING SAUCE
- 2 tbsp Lee Kum Kee Premium Oyster Sauce
- 2 tbsp Lee Kum Kee Chiu Chow Chilli Oil
- 2 tbsp red wine
Instructions
- Mix the marinade ingredients in a bowl. Add the cubed lamb and toss together until the meat is well coated. Marinate for 2-3 hours.
- Thread lamb pieces evenly onto 10 wooden skewers.
- Barbecue for 8-10 minutes on each side or until the meat is well cooked. Serve with dipping sauce.
- Alternatively, it can be grilled at 180 ℃. Then serve immediately with a fresh cucumber and carrots salad dressed with Lee Kum Kee Table Top Oriental Sesame Soy Sauce .
