Chinese Style Lamb Skewer

Add spice to your life with this low carb Chinese Style Lamb Skewer recipe

  • Serves: 6
cals 417 low sugar
Chinese Style Lamb Skewer
  • 150g lean neck or shoulder of lamb, cut into 3cm cubes
  • 6 small flatbreads, warmed, to serve
  • Micro herbs or mixed leaves, to garnish
  • For the marinade

    2 tbsp Lee Kum Kee Premium Light Soy Sauce
  • 4 tbsp Lee Kum Kee Premium Oyster Sauce
  • 30g fresh ginger, grated
  • 2 tbsp Shaoxing rice wine
  • For the spice mix

    2 tsp cumin seeds
  • 1/2 tsp dried chilli flakes
  • 1/2 tsp salt

Nutrition: per serving

  • cals417
  • fat22.3g
  • sat fat9.3g
  • carbs22.4g
  • sugar4.1g
  • fibre1.5g
  • protein31.8g
  • salt2.9g

Ingredients

  • 150g lean neck or shoulder of lamb, cut into 3cm cubes
  • 6 small flatbreads, warmed, to serve
  • Micro herbs or mixed leaves, to garnish
  • For the marinade
    2 tbsp Lee Kum Kee Premium Light Soy Sauce
  • 4 tbsp Lee Kum Kee Premium Oyster Sauce
  • 30g fresh ginger, grated
  • 2 tbsp Shaoxing rice wine
  • For the spice mix
    2 tsp cumin seeds
  • 1/2 tsp dried chilli flakes
  • 1/2 tsp salt
Like this recipe? Share it!
Method
  • Mix the marinade ingredients in a nonmetallic bowl, add the lamb and turn until well coated. Cover and leave to marinate for at least 2 hours, and up to 24 hours.
  • Mix the spice mix ingredients together.
  • Thread the marinated lamb cubes onto skewers (if using wooden skewers, soak them in water for 20-30 minutes beforehand and protect the ends with foil when assembled).
  • Heat the grill to high. Place the skewers under the grill, sprinkle liberally with the spice mix and grill for 3-4 minutes on each side or until cooked to your liking, sprinkling with more spice.
  • Serve the kebabs with the flatbreads, garnished with micro herbs or salad leaves.
Like this recipe? Share it!

Nutrition: per serving

  • cals417
  • fat22.3g
  • sat fat9.3g
  • carbs22.4g
  • sugar4.1g
  • fibre1.5g
  • protein31.8g
  • salt2.9g

7-day Veggie Challenge

FREE food diary

All of our recipes are accredited by Juliette Kellow, registered dietitian.