Ingredients Jump to Instructions ↓

  1. 1/4 lb 113g / 4oz Boneless lamb sirloin Marinade

  2. 1 teaspoon 5ml Minced garlic

  3. 2 tablespoons 30ml Hoisin sauce

  4. 1 tablespoon 15ml Catsup

  5. 1 tablespoon 15ml Dry sherry or Chinese rice wine

  6. 1 tablespoon 15ml Soy sauce

  7. 1/2 teaspoon 2 1/2ml Hot pepper sauce or chili oil Cooking

  8. 3 Bamboo skewers - soked for 30 minutes

  9. 1 Zucchini or yellow crookneck squash - cut 1"-thk rounds

  10. 1/2 Red bell pepper - seeded, and Cut into 1" squares

Instructions Jump to Ingredients ↑

  1. 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.


Send feedback