Soy Marinated Lamb Skewers

Ingredients

• 60 ml light soy sauce
• 60 ml dry sherry
• 60 ml mirin (Japanese rice wine)
• 1 tablespoon sugar
• 400 g lamb fillets
• 12 bamboo skewers
• 2 green shallots (optional)
• steamed short-grain rice, to serve

Directions

1. 1

   Combine soy sauce, sherry, mirin and sugar in a saucepan. Bring to the boil over high heat, stirring occasionally. Transfer the mixture to a large mixing bowl. Cool completely.

2. 2

   Cut the lamb fillets into strips lengthways. Add the lamb strips to the cooled soy marinade and toss to coat well. Cover and place in the fridge to marinate for 1 hour.

3. 3

   Meanwhile, soak the bamboo skewers in water. Thread the lamb onto the soaked bamboo skewers. Reserve the marinade. Preheat a barbecue, chargrill or grill on high.

4. 4

   Cook the lamb skewers on the preheated barbecue or chargrill or under the grill, basting frequently with the reserved marinade, for 6-8 minutes for medium, or until cooked to your liking. Tie each skewer with a green shallot strip if desired, and serve immediately with steamed rice.