Lemongrass Lamb Kebabs

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 12 bamboo skewers
• 2 stalks lemongrass, trimmed and coarsely chopped
• 1/2 teaspoon ground turmeric
• 2 garlic cloves, coarsely chopped
• 2 1/2 tablespoons fish sauce
• 2 teaspoons caster sugar
• 1 1/2 tablespoons peanut oil, plus
• extra peanut oil, for cooking
• fresh ground black pepper, to taste
• 750 g lamb fillets, trimmed, cut into 3 cm pieces (an inch and a bit)
• 400 g dried rice noodles, cooked and drained, following packet instructions
• chili sauce, to serve

Recipe

• 1 place the skewers in a bowl, cover with water and soak for 30 minutes.
• 2 meanwhile, process the lemongrass, turmeric, garlic, fish sauce, sugar oil and 1/2 teaspoon freshly ground black pepper until the mixture has the consistency of a paste.
• 3 place the paste and the lamb in a bowl and stir until all the lamb pieces are well-coated with the paste. cover with plastic wrap and refrigerate for 30 minutes.
• 4 pre-heat a bbq or chargrill on a medium-high heat.
• 5 thread 3 pieces of lamb onto each skewer, lightly brush with oil and, turning often, cook for 3-4 minutes, or until cooked through.
• 6 divide the noodles among the individual serving bowls, top with the kebabs, and serve with the chilli sauce, and a green salad, or with a platter of salad greens, pineapple pieces, roasted peanuts and lime wedges.