Ingredients

Method

For the sticky stout glaze:
• 1 x 330 ml stout can
• 1 cup soya sauce
• ¼ cup sriracha sauce
• 100 g brown sugar
• 4 garlic cloves, finely chopped
• 2 t cumin seeds
• 2 2 smoked chilli flakes
For the kebabs:
• ±1 kg deboned leg of lamb, cut into large chunks
• 4 giant garlic bulbs, halved
• 8 limes
• 8 small red onions
• 6 T olive oil, for brushing

Method

Ingredients

To make the sticky stout glaze, place all the ingredients in a saucepan over a medium heat and reduce by half until sticky.

To make the kebabs, preheat a griddle pan over a medium heat. Skewer the lamb, garlic, lime and red onions onto large skewers and brush with olive oil.

Place the kebabs on the griddle pan and grill undisturbed for 2 minutes, or until slightly charred. Turn to grill the other side. Lightly brush the kebabs with the sticky stout glaze and cook for a few more minutes.

Serve the kebabs with the extra glaze on the side.