Aloha-boyo-grilled-lamb-kebabs-web

The Hang Fire girls’ Aloha Boyo grilled lamb kebabs

These delicious kebabs are a fabulous fusion of Welsh and Hawaiian influences

By , 28 May 2019

(3 votes)

The Hang Fire girls’ Aloha Boyo grilled lamb kebabs
  • Prep: 15 Mins
    Cook: 45 Mins
    plus marinating time

  • Serves: 6

Nutritional Info
Each 355g serving contains
  • Energy

    2362KJ

    564KCAL

    28%
  • Fat

    39.1g

    high

    56%
  • Saturates

    12.8g

    high

    64%
  • Sugars

    17.4g

    low

    19%
  • Salt

    0.67g

    low

    11%
of your reference intake.
Typical energy values per 100g: 665kJ/159kcal.
Ingredients
  • Butcher’s Selection Boneless Lamb Shoulder (typically 1.1kg)
  • For the marinade
  • 3 cloves garlic, chopped
  • 1/4 small leek, chopped
  • 1 red chilli, chopped
  • ½ thumb-sized piece ginger, peeled and chopped
  • 250ml fresh pineapple juice
  • 50ml dark soy sauce
  • 3tbsp sesame oil
  • Juice ½ lime
  • For the kebabs
  • 2tbsp soft light brown sugar
  • 50g unsalted butter
  • 1 ripe pineapple, peeled, cored and flesh cut into 5cm cubes
  • Vegetable oil, for brushing
  • For the sauce
  • Small bunch coriander, chopped
  • Small bunch flat-leaf parsley, chopped
  • 1 red chilli, deseeded and finely chopped
  • Zest and juice ½ lime
  • 100ml olive oil
  • 2tbsp cider vinegar
  • To garnish
  • Vine tomatoes, lime wedges and coriander
Method
  • Cut the lamb into 5cm cubes. Put the marinade ingredients in a food processor, season with black pepper and blend until smooth. Put the marinade and lamb in a ziplock bag or lidded plastic container. Massage or stir the marinade around the lamb, making sure the meat is well covered. Leave in the fridge for 3-5 hrs, or overnight for a stronger flavour.

  • To make the kebabs, remove the lamb from the fridge. Pour the marinade into a pan and bring to the boil over a medium-high heat, then reduce to a simmer for 10 mins or until the liquid has reduced by half. Add the sugar and butter and stir through until dissolved.

  • Now take 6 bamboo or metal skewers. (If using bamboo, pre-soak them in water for a few hours or overnight – this will stop them burning). Thread the lamb and pineapple on to the skewers, alternating meat and fruit.

  • Preheat your grill to hot, making sure the coals are white if using charcoal. Brush the kebabs with a little oil. For medium-rare lamb, grill for 3 mins on each side, brushing with marinade as you turn them. If you like your lamb more well done, add another minute per side.

  • Mix the sauce ingredients in a bowl. Arrange the kebabs on a plate and garnish with the tomatoes, lime and coriander. Drizzle the sauce on top or serve on the side for dipping.