OLD BEIJING LAMB SKEWERS
Old Beijing Lamb Skewers
A delicious dish right from the Lu Ban Kitchen.
.... dish and more words in here about this fabulous dish.
8 Wooden Skewers - Wood Skewers available to buy from our store
750g Diced Lamb
4 tbsp Cumin
2 tbsp Chilli
1 tbsp of sesame oil
4 tbsp of soy
1 tbsp of salt
4 Pak choi cut into quarters down the length
Place the lamb in a bowl with the cumin, chilli, soy and salt and place in the fridge for at least 2 hours or overnight.
After marinating, evenly divide the lamb between the 8 skewers
Separate the pak choi leaves and ensure they are clean and free from any soil or bugs
If using wooden skewers, soak them in cold water several hours before use, this can reduce splintering and prevent burning of grilling or barbecuing the lamb
Serve the skewers on a plate with the warm leaves and soy sauce on the side
Place the skewers on a tray and grill until golden, this can also done on a barbeque, turn the skewers as the begin to colour, the cooking with take approximately 5 minutes
Place the pak choi in a wok or frying with a small amount of boiling water to blanch for 30 seconds
Drain the leaves, dry the pan and place back on the heat,
Ddd a little sesame oil and the leaves, seasoning and toss until coated in oil