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Perfect for a summer bbq with a fresh salad or even a quick supper with fried rice or steamed rice
INGREDIENTS
500g trimmed lamb rump
MARINADE
4 kaffir lime leaves
1 shallot
1 clove garlic
30ml sweet soya sauce (ketcup manis)
1 tsp coriander powder
1 tsp cumin powder
1 tsp lemongrass, chopped
1 tsp sambal ulek (chilli paste)
30 ml water

METHOD
Dice the meat in to 2 cm square cubes and put onto bamboo skewers (about 4 pieces per stick).

Combine all the marinade ingredients into a smooth paste. Either using a food processor or a Pestle&Mortar.
Pour this over the prepared lamb and leave to marinate for at least 1

Cook over open coals, rotate the sticks every minute or so, once they are caramelised and cooked through serve and eat straight away