Name: Black bean & lamb kebabs
Cook time: 25 min
Total time: 25 min
Ingredients: 500 gram lamb leg steaks, cut into 2.5cm pieces; 2 teaspoon chilli and garlic paste; 1 tablespoon black bean sauce; 2 tablespoon japanese soy sauce; 1 teaspoon sesame oil; 3 green onion, cut into 4cm lengths; 1 teaspoon sesame seeds, toasted

Ingredients

500 gram lamb leg steaks, cut into 2.5cm pieces

2 teaspoon chilli and garlic paste

1 tablespoon black bean sauce

2 tablespoon japanese soy sauce

1 teaspoon sesame oil

3 green onion, cut into 4cm lengths

1 teaspoon sesame seeds, toasted

Method

1.Combine lamb, paste, sauces and oil in medium bowl. Thread lamb and onion onto eight bamboo skewers.

2.Cook kebabs on heated oiled barbecue (or grill or grill pan).

3.Serve kebabs sprinkled with seeds.

Soak eight bamboo skewers in cold water for an hour before use to prevent them splintering or scorching during cooking.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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