Thai-Style Lamb Kebabs
A flavorful and spicy recipe featuring lamb skewers, marinated in a mixture of Thai red curry paste, fish sauce, and lime juice. Perfect for a quick and delicious meal.
Ingredients
- ●500g LambCut into 1-inch cubes
- ●2 tbsp Thai Red Curry PasteAdjust to taste
- ●2 tbsp Fish SauceUse a gluten-free option if needed
- ●2 tbsp Lime JuiceFreshly squeezed
- ●2 tbsp Vegetable OilFor brushing the kebabs
- ●2 tbsp SyrupFor serving (optional)
- ●2 tbsp Roasted PeanutsChopped, for garnish
- ●2 Nimble ChiliesSliced, for garnish
- ●1/4 cup Fresh CilantroChopped, for garnish
Instructions
- 1
1. In a large bowl, whisk together the curry paste, fish sauce, and lime juice to make the marinade.
- 2
2. Add the lamb cubes to the marinade and mix well to coat. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.
- 3
3. Preheat the grill to medium-high heat. Thread the marinated lamb onto skewers, leaving a small space between each piece.
- 4
4. Brush the kebabs with vegetable oil to prevent sticking.
- 5
5. Grill the kebabs for 8-10 minutes per side, or until they are cooked to your desired level of doneness. Use a meat thermometer to ensure the lamb reaches a safe internal temperature of 145°F (63°C).
- 6
6. While the kebabs are cooking, toast the peanuts in a small pan over medium heat, stirring frequently, until fragrant and lightly browned.
- 7
7. Once the kebabs are done, remove them from the grill and let them rest for 5 minutes.
- 8
8. Slice the kebabs into thin strips and serve with toasted peanuts, sliced chilies, and a sprinkle of cilantro. Drizzle with syrup, if desired.
- 9
9. Garnish with additional cilantro and serve immediately.