Rinse the Lamb Mini Steaks and pat dry with kitchen paper. Cut the red onion and green pepper into wedges and make a marinade with the sesame oil, hoi sin sauce, Chinese 5 spice and either rice wine or water. Marinade the onion, pepper, Lamb and chilli for 30 minutes at room temperature.
Skewer the Lamb Mini Steaks and vegetables onto kebab sticks and barbecue, or grill, for 6-8 minutes, turning occasionally.
Allow to rest for 5 minutes and serve.
Serve with couscous salad.
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