Grilled lamb kebabs with sticky stout glaze

Name: Sriracha vegetable pickle with wholewheat noodles
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Starters & Light meals
Ingredients: white spirit vinegar 1cup,sugar 100g,sriracha sauce 3T,celery seeds 1t,rainbow Swiss chard bunch, roughly chopped 1,rainbow radishes, roughly chopped 150g,Woolworths Asian medium wholewheat noodles 340g

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 35 minutes

Ingredients

For the sticky stout glaze:

1 x 330 ml stout can
1 cup soya sauce
¼ cup sriracha sauce
100 g brown sugar
4 garlic cloves, finely chopped
2 t cumin seeds
2 2 smoked chilli flakes

For the kebabs:

±1 kg deboned leg of lamb, cut into large chunks
4 giant garlic bulbs, halved
8 limes
8 small red onions
6 T olive oil, for brushing

Method

To make the sticky stout glaze, place all the ingredients in a saucepan over a medium heat and reduce by half until sticky.

To make the kebabs, preheat a griddle pan over a medium heat. Skewer the lamb, garlic, lime and red onions onto large skewers and brush with olive oil.

Place the kebabs on the griddle pan and grill undisturbed for 2 minutes, or until slightly charred. Turn to grill the other side. Lightly brush the kebabs with the sticky stout glaze and cook for a few more minutes.

Serve the kebabs with the extra glaze on the side.

This is a test recipe

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