Japanese · Dinner
Grilled Lamb Skewers with Spice Rub
Trimmed lamb leg cubes threaded on skewers, rubbed with a Japanese seven-spice and soy marinade, then grilled hot and fast over open flame. Charred exterior with pink centre, finished with fresh scallion and lime wedge to cut richness and keep the dish light.
$6
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
362Calories
45.9gProtein
18.1gFat
3.8gCarbs
0.6gSugar
0.6gFiber
961mgSodium
163mgChol
7.9gSat Fat
560mgPotassium
38mgCalcium
3.8mgIron
2.9mcgVitamin B12
6mgVitamin C
Goes well with
Japanese Asahi Dry Lager
local
Ramune (Japanese Lemonade)
international
low-calorie
gluten-free
protein-rich
low-carb
low-calorie
Instructions
1
Prep
Trim lamb into 1-inch cubes, then thread onto skewers with small gaps between pieces for even heat penetration and charring.
2
Marinate
Whisk soy sauce, sesame oil, lime juice, grated garlic, grated ginger, togarashi, pepper and salt together, brush over skewered lamb, cover and chill 30 minutes.
3
Grill
Place skewer on high-heat grill or pan, turning every 2 minutes for 8 to 10 minutes total until lamb is browned and charred outside but still pink and springy inside.
4
Plate
Slide lamb off skewer onto plate, scatter thinly sliced scallion over top, and serve with lime wedge for squeezing.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g440g lamb leg, trimmed of visible fat
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp lime juice
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 1 tsp1 tsp togarashi
- 1/2 tsp1/2 tsp black pepper
- 1/2 tsp1/2 tsp salt
- 22 scallion
- 22 lime wedge, for serving
