- 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
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.