Let’s take you on a journey to Flavour Town with our lemongrass, coconut milk, and ginger-marinated lamb & red onion skewers. Fresh, vibrant flavour permeates throughout this dish. It is served with perfectly cooked millet and a zingy simple salad!
Lemongrass Lamb Skewers
Lemongrass Lamb Skewers
with millet & a fresh salad
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Coconut Milk
- Free-Range Deboned Lamb Leg
- Fresh Chilli
- Fresh Chillies
- Fresh Coriander
- Fresh Ginger
- Lemongrass
- Lime Juice
- Millet
- Red Onion
- Red Onions
- Rice Wine Vinegar
- Salad Leaves
- Skewers
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
BE THERE IN A MILLET!
Place a pot over a medium heat. When hot, toast the millet for 1-3 minutes, shifting occasionally. Pour in 150ml of salted water and cover with a lid. Once boiling, reduce the heat and gently simmer for 10-12 minutes until the water has been absorbed and the millet is cooked. If it starts to dry out, add more water in small increments to continue cooking. On completion, drain if necessary and return to the pot. Fluff up with a fork and toss through a drizzle of oil. Replace the lid and set aside to keep warm until serving.
MARINATION STATION
Cut the root end off the lemongrass and peel off the outer tougher leaves. Cut the softer inner stalk in half lengthways, finely dice, and place in a bowl. Add the grated ginger, rice wine vinegar, coconut milk, ½ the sliced chilli (to taste), and some seasoning. Mix until fully combined. Add the lamb chunks and set aside to marinate for at least 10-15 minutes.
SOAK THE SKEWERS
Place the skewers in a shallow dish, cover with water, and allow to soak for 10 minutes – this prevents them from burning when over the heat.
TOSS TOGETHER
In a bowl, add the lime juice, the diced onion, ½ of the chopped coriander, 10ml of olive oil and some seasoning. Mix until fully combined. Just before serving, place the rinsed salad leaves in a bowl and add ½ the onion and coriander salsa. Toss until fully combined.
SKEWER IT
Separate the layers of the onion wedges into petals. Thread 1-2 lamb chunks, and 1-2 onion petals onto a skewer, making sure they are secure. Repeat in the same order, filling up each stick until all the skewers are full. Reserve the lamb marinade in the bowl. Place a pan over a high heat with a drizzle of oil. When hot, fry the lamb skewers for 1-2 minutes per side until the lamb and onions are starting to char. Remove from the pan on completion. Keeping the pan on the heat, add the reserved marinade and simmer for 1-2 minutes until slightly reduced.
TIME TO DEVOUR!
Pile up the tender golden millet. Serve with the succulent lamb skewers, drizzle over the reduced marinade, and top with the remaining onion and coriander salsa. Side with the salad and garnish with the remaining coriander and chilli (to taste). Look at you go, Chef!
Millet - 75ml
Lemongrass - 1 stick
Fresh Ginger - 10g
Rice Wine Vinegar - 15ml
Coconut Milk - 50ml
Fresh Chilli - 1
Free-range Deboned Lamb Leg - 160g
Skewers - 2
Lime Juice - 7,5ml
Red Onion - 1
Fresh Coriander - 4g
Salad Leaves - 20g
BE THERE IN A MILLET!
Place a pot over a medium heat. When hot, toast the millet for 1-3 minutes, shifting occasionally. Pour in 300ml of salted water and cover with a lid. Once boiling, reduce the heat and gently simmer for 10-12 minutes until the water has been absorbed and the millet is cooked. If it starts to dry out, add more water in small increments to continue cooking. On completion, drain if necessary and return to the pot. Fluff up with a fork and toss through a drizzle of oil. Replace the lid and set aside to keep warm until serving.
MARINATION STATION
Cut the root end off the lemongrass and peel off the outer tougher leaves. Cut the softer inner stalk in half lengthways, finely dice, and place in a bowl. Add the grated ginger, rice wine vinegar, coconut milk, ½ the sliced chilli (to taste), and some seasoning. Mix until fully combined. Add the lamb chunks and set aside to marinate for at least 10-15 minutes.
SOAK THE SKEWERS
Place the skewers in a shallow dish, cover with water, and allow to soak for 10 minutes – this prevents them from burning when over the heat.
TOSS TOGETHER
In a bowl, add the lime juice, the diced onion, ½ of the chopped coriander, 20ml of olive oil and some seasoning. Mix until fully combined. Just before serving, place the rinsed salad leaves in a bowl and add ½ the onion and coriander salsa. Toss until fully combined.
SKEWER IT
Separate the layers of the onion wedges into petals. Thread 1-2 lamb chunks, and 1-2 onion petals onto a skewer, making sure they are secure. Repeat in the same order, filling up each stick until all the skewers are full. Reserve the lamb marinade in the bowl. Place a pan over a high heat with a drizzle of oil. When hot, fry the lamb skewers for 1-2 minutes per side until the lamb and onions are starting to char. Remove from the pan on completion. Keeping the pan on the heat, add the reserved marinade and simmer for 1-2 minutes until slightly reduced.
TIME TO DEVOUR!
Pile up the tender golden millet. Serve with the succulent lamb skewers, drizzle over the reduced marinade, and top with the remaining onion and coriander salsa. Side with the salad and garnish with the remaining coriander and chilli (to taste). Look at you go, Chef!
Millet - 150ml
Lemongrass - 1 stick
Fresh Ginger - 20g
Rice Wine Vinegar - 30ml
Coconut Milk - 100ml
Fresh Chilli - 1
Free-range Deboned Lamb Leg - 320g
Skewers - 4
Lime Juice - 15ml
Red Onion - 1
Fresh Coriander - 8g
Salad Leaves - 40g
BE THERE IN A MILLET!
Place a large pot over a medium heat. When hot, toast the millet for 2-4 minutes, shifting occasionally. Pour in 450ml of salted water and cover with a lid. Once boiling, reduce the heat and gently simmer for 10-12 minutes until the water has been absorbed and the millet is cooked. If it starts to dry out, add more water in small increments to continue cooking. On completion, drain if necessary and return to the pot. Fluff up with a fork and toss through a drizzle of oil. Replace the lid and set aside to keep warm until serving.
MARINATION STATION
Cut the root end off the lemongrass and peel off the outer tougher leaves. Cut the softer inner stalk in half lengthways, finely dice, and place in a bowl. Add the grated ginger, rice wine vinegar, coconut milk, ½ the sliced chilli (to taste), and some seasoning. Mix until fully combined. Add the lamb chunks and set aside to marinate for at least 10-15 minutes.
SOAK THE SKEWERS
Place the skewers in a shallow dish, cover with water, and allow to soak for 10 minutes – this prevents them from burning when over the heat.
TOSS TOGETHER
In a bowl, add the lime juice, the diced onion, ½ of the chopped coriander, 30ml of olive oil and some seasoning. Mix until fully combined. Just before serving, place the rinsed salad leaves in a bowl and add ½ the onion and coriander salsa. Toss until fully combined.
SKEWER IT
Separate the layers of the onion wedges into petals. Thread 1-2 lamb chunks, and 1-2 onion petals onto a skewer, making sure they are secure. Repeat in the same order, filling up each stick until all the skewers are full. Reserve the lamb marinade in the bowl. Place a pan over a high heat with a drizzle of oil. When hot, fry the lamb skewers for 1-2 minutes per side until the lamb and onions are starting to char. Remove from the pan on completion. Keeping the pan on the heat, add the reserved marinade and simmer for 1-3 minutes until slightly reduced.
TIME TO DEVOUR!
Pile up the tender golden millet. Serve with the succulent lamb skewers, drizzle over the reduced marinade, and top with the remaining onion and coriander salsa. Side with the salad and garnish with the remaining coriander and chilli (to taste). Look at you go, Chef!
Millet - 225ml
Lemongrass - 2 sticks
Fresh Ginger - 30g
Rice Wine Vinegar - 45ml
Coconut Milk - 150ml
Fresh Chillies - 2
Free-range Deboned Lamb Leg - 480g
Skewers - 6
Lime Juice - 22,5ml
Red Onions - 2
Fresh Coriander - 12g
Salad Leaves - 60g
BE THERE IN A MILLET!
Place a large pot over a medium heat. When hot, toast the millet for 2-4 minutes, shifting occasionally. Pour in 600ml of salted water and cover with a lid. Once boiling, reduce the heat and gently simmer for 10-12 minutes until the water has been absorbed and the millet is cooked. If it starts to dry out, add more water in small increments to continue cooking. On completion, drain if necessary and return to the pot. Fluff up with a fork and toss through a drizzle of oil. Replace the lid and set aside to keep warm until serving.
MARINATION STATION
Cut the root end off the lemongrass and peel off the outer tougher leaves. Cut the softer inner stalk in half lengthways, finely dice, and place in a bowl. Add the grated ginger, rice wine vinegar, coconut milk, ½ the sliced chilli (to taste), and some seasoning. Mix until fully combined. Add the lamb chunks and set aside to marinate for at least 10-15 minutes.
SOAK THE SKEWERS
Place the skewers in a shallow dish, cover with water, and allow to soak for 10 minutes – this prevents them from burning when over the heat.
TOSS TOGETHER
In a bowl, add the lime juice, the diced onion, ½ of the chopped coriander, 40ml of olive oil and some seasoning. Mix until fully combined. Just before serving, place the rinsed salad leaves in a bowl and add ½ the onion and coriander salsa. Toss until fully combined.
SKEWER IT
Separate the layers of the onion wedges into petals. Thread 1-2 lamb chunks, and 1-2 onion petals onto a skewer, making sure they are secure. Repeat in the same order, filling up each stick until all the skewers are full. Reserve the lamb marinade in the bowl. Place a pan over a high heat with a drizzle of oil. When hot, fry the lamb skewers for 1-2 minutes per side until the lamb and onions are starting to char. Remove from the pan on completion. Keeping the pan on the heat, add the reserved marinade and simmer for 1-3 minutes until slightly reduced.
TIME TO DEVOUR!
Pile up the tender golden millet. Serve with the succulent lamb skewers, drizzle over the reduced marinade, and top with the remaining onion and coriander salsa. Side with the salad and garnish with the remaining coriander and chilli (to taste). Look at you go, Chef!
Millet - 300ml
Lemongrass - 2 sticks
Fresh Ginger - 40g
Rice Wine Vinegar - 60ml
Coconut Milk - 200ml
Fresh Chillies - 2
Free-range Deboned Lamb Leg - 640g
Skewers - 8
Lime Juice - 30ml
Red Onions - 2
Fresh Coriander - 15g
Salad Leaves - 80g
Woolies Products in this dish
