Lamb backstraps are marinated in soy, mirin, vinegar, ginger and sugar and chargrilled until browned and just tender. Toss spinach in tahini mixed with sesame oil. Serve Lamb Kebabs with Sesame Spinach, brown rice, nori and oyster mushrooms.
Lamb Kebabs with Sesame Spinach Recipe
Serves 4
Ingredients:
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
Method:
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 and 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.
Smart Tip:
Cooking skewers on baking paper stops them burning and helps with cleaning up.
