Lamb Kebabs with Sesame Spinach


Lamb Kebabs with Sesame Spinach
Lamb Kebabs with Sesame Spinach. For an immunity-boosting meal try serving lamb with sesame spinach, nori and oyster mushrooms.


Serves 4

⅓ cup soy sauce

¼ cup mirin

2 tsp rice vinegar

1 tbsp finely grated ginger

¼ cup caster sugar

3 tsp tahini

1 tsp sesame oil

600g lamb backstraps, cut into 4-5cm pieces

1 cup brown rice

1½ tbsp sushi seasoning

8 large spring onions, trimmed, cut into 3cm pieces

100g oyster mushrooms

1 bunch spinach, washed

toasted sesame seeds, to sprinkle

½ sheet nori, cut into 5mm strips

Combine soy, mirin, vinegar, ginger and sugar. Stir until sugar is dissolved. Mix 2 tablespoons of mixture with tahini and sesame oil. Set aside. Add lamb to remaining mixture. Cover; refrigerate 1 hour.

Cook rice in a large pan of boiling water 35 minutes or until tender. Drain. Rinse under hot water, drain well. Return to pan and stir in sushi seasoning. Cover and keep warm.

Preheat a lightly greased barbecue or chargrill plate to medium-high. Add spring onions and mushrooms to lamb mixture; stir to combine then drain, reserving marinade. Bring marinade to the boil over low heat; simmer 2 minutes.

Thread lamb and spring onions onto 8 metal skewers. Spray with oil spray. Barbecue or chargrill on a piece of baking paper, 6-8 minutes or until browned and just tender. Barbecue or chargrill oyster mushrooms until tender.

Boil trimmed spinach 1 minute or until wilted. Drain; toss in tahini mixture. Sprinkle with sesame seeds. Sprinkle nori over rice. Serve skewers and mushrooms with spinach and rice, drizzled with marinade.

TIP: Cooking skewers on baking paper stops them burning and helps with cleaning up.


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