Hoisin Lamb Kabobs Recipe - Cooking Index
Hoisin Lamb Kabobs Recipe - Cooking Index
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| 1/4 lb | 113g / 4oz | Boneless lamb sirloin |
| Marinade | ||
| 1 teaspoon | 5ml | Minced garlic |
| 2 tablespoons | 30ml | Hoisin sauce |
| 1 tablespoon | 15ml | Catsup |
| 1 tablespoon | 15ml | Dry sherry or Chinese rice wine |
| 1 tablespoon | 15ml | Soy sauce |
| 1/2 teaspoon | 2.5ml | Hot 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 |
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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