Lemongrass Lamb Skewers

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

with millet & a fresh salad

4.9

Hands on Time: 20 - 35 minutes

Overall Time: 40 - 60 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
Photo of Lemongrass Lamb Skewers
  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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!

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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!

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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!

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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!

Frequently Asked Questions

What is the preparation time for Lemongrass Lamb Skewers?

The preparation time for Lemongrass Lamb Skewers with millet & a fresh salad is between 20 and 35 minutes.

What is the total time required to make Lemongrass Lamb Skewers with millet & a fresh salad?

The total time required to make Lemongrass Lamb Skewers with millet & a fresh salad is between 40 and 60 minutes.

How many servings does Lemongrass Lamb Skewers provide?

4 servings

What are the main ingredients in Lemongrass Lamb Skewers?

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

What is the nutritional information of Lemongrass Lamb Skewers?

Calories: 809, Carbs: 65 grams, Fat: grams, Protein: 36.2 grams, Sugar: 6.4 grams, Salt: 123 grams

How do I prepare Lemongrass Lamb Skewers?

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. 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. 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. 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! 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. 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.

What should be prepared from my kitchen to make Lemongrass Lamb Skewers?

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

How many calories does Lemongrass Lamb Skewers have?

809 calories

How much fat content does Lemongrass Lamb Skewers have?

grams

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