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Hoisin Lamb Kabobs

I prepared this recipe for the show entitled "Cooking for One," thus the small quantity. But broiling is an easy, convenient, and healthful way to cook, whether for one or for twenty, so feel free to increase the recipe.

Type: Lamb
Courses: Main Course
Serves: 1 people

Recipe Ingredients

1/4 lb 113g / 4ozBoneless lamb sirloin
  Marinade
1 teaspoon 5mlMinced garlic
2 tablespoons 30mlHoisin sauce
1 tablespoon 15mlCatsup
1 tablespoon 15mlDry sherry or Chinese rice wine
1 tablespoon 15mlSoy sauce
1/2 teaspoon 2.5mlHot pepper sauce or chili oil
  Cooking
3   Bamboo skewers - soked for 30 minutes
1   Zucchini or yellow crookneck squash - cut 1"-thk rounds
1/2   Red bell pepper - seeded, and
  Cut into 1" squares

Recipe Instructions

Cut the lamb across the grain into 3 strips, each 3 inches long, 1-inch wide, and 1/4-inch thick.

Combine the marinade ingredients in a medium bowl. Add the lamb, stirring to coat it evenly. Cover and refrigerate for 1 hour or overnight.

Remove the lamb from the marinade; reserve the marinade. On each skewer, thread 1 strip of lamb, accordion-style, with pieces of zucchini and bell pepper between the folds. Brush with reserved marinade. Place the skewers on a rack in a foil-lined baking pan. Broil 2 to 3 inches from the heat, turning once and brushing occasionally with marinade until the lamb is done to your liking, about 7 minutes for medium-rare.

This recipe yields 1 serving.

Source:
Everybody's Wokking by Martin Yan, (Harlow & Ratner, 1991)

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