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