Chinese Lamb and Cucumber Kebabs is a traditional Chinese recipe (from Canton) for a classic dish of lamb and cucumber threaded onto skewers that are glazed, sprinkled with sesame seeds and served. The full recipe is presented here and I hope you enjoy this classic Chinese version of: Chinese Lamb and Cucumber Kebabs.
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Ingredients:
16 cubes of lamb (about 3cm per side)
3 x 3cm long sections of cucumber
1 tsp Chinese five-spice powder
2 tbsp soy sauce
2 tbsp honey
1 tbsp rice wine vinegar
2 tbsp groundnut oil
3 tbsp sesame seeds
Method:
Cut the cucumber sections lengthways into quarters. Now thread the lamb and cucumber onto skewers (four pieces of lamb and three cucumber sections on each). If using wooden skewers, soak them in a bowl of water for 30 minutes beforehand.
In a small bowl, whisk together the five-spice powder, soy sauce, honey, rice wine vinegar and groundnut oil. Brush all over the kebabs. Now place the kebabs on a hot barbecue and cook for about 12 minutes, turning frequently and brushing with the glaze as you turn. Cook until the lamb is done to your liking.
Sprinkle the kebabs with the sesame seeds and serve immediately.
