The Hang Fire girls’ Aloha Boyo grilled lamb kebabs
- 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
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.