Hoisin Lamb Skewers with Coconut and Turmeric Rice

, from Issue #57. September, 2015
Photography by Aaron McLean.
Hoisin Lamb Skewers with Coconut and Turmeric Rice

I’ve used lamb for my skewers, but you can swap it with chicken or beef, which are also delicious cooked on the barbecue. 

Serves: 4


500 grams boneless lamb leg steaks
2 tablespoons hoisin sauce
1 tablespoon soy sauce
1 tablespoon vegetable oil
2 teaspoons sesame oil
1 teaspoon ground cumin
¼ teaspoon Chinese 5 spice
2 cloves garlic, crushed
½ teaspoon freshly ground pepper
To serve
½ cup chopped roasted peanuts or cashew nuts
small handful coriander
12 x 20cm wooden skewers

Coconut and Turmeric Rice
​1½ cups basmati rice
1 cup coconut cream or milk
2¼ cups chicken stock or water (I use a chicken stock cube)
⅓ cup shredded coconut
½ teaspoon ground turmeric
½ teaspoon sea salt
To serve
½ cup toasted shredded coconut
2 spring onions, sliced thinly


Trim the lamb of all fat and sinew then cut into 2cm pieces. Combine all the remaining ingredients in a bowl and add the lamb, turning to coat well. Marinate for 15 minutes or up to several hours.

Thread the meat loosely onto skewers and season with salt. Heat a sauté pan or barbecue until hot then cook the skewers for 1-2 minutes each side or until only just cooked. Don’t overcook or they will be tough. 

Transfer to a serving plate and top with chopped nuts and coriander. 

Coconut and Turmeric Rice: Rinse the rice in cold water then drain well. Place in a medium saucepan with all the remaining ingredients. Bring to the boil, give the rice a good stir then cover and reduce the heat to low. Cook for 20 minutes. A simmer mat is perfect for cooking rice. Turn off the heat and leave for 10 minutes without lifting the lid. 

To serve: Fluff up the rice with a fork and transfer to a serving bowl. Top with the coconut and spring onions.