Lamb kebabs 羊肉串

by Susan

Lamb kebabs 羊肉串

My kids asking for more food and different food this school holiday 😅! I ask them if they would like to try lamb kebabs and they say they wan😆!

Here it goes… 1st time trying out… easily done at home with this fresh lamb rump from @littlefarms 😊…
It’s so fresh and so tender after cooked! I have try adding 🍎 slice in the marinate, it’s have a slight 果香… maybe I should add more next round😁 cos kids say they can’t smell or taste it 😅! Done up 10 sticks and the kids ate more than me 😆

Roaring Forties Lambs are available at all Little Farms stores and on You can head down to Katong Point, Valley Point and Tanglin Mall to approach their butchers if you need help with preparation, or choosing the cuts of lamb.

Join Little Farms for a 5-course Roaring Forties Lamb dinner with Wine Pairing curated by their Head of Butchery, Angharad Onions. Savour the nuances of lamb reared from the coveted “Roaring Forties” farms expertly paired with hand-selected wines from the Little Farms cellar.

200-250g lamb rump ( cut into cubes)
2 stalks spring onions ( cut 3cm long)
2 slice ginger ( cut into thick strips)
1/2 onion ( cut thick slice)
1/2 red apple ( cut thin slice)
2 tsp dried rosemary
1 tsp chili powder ( can add more cos mine is not spicy)
2 tsp cumin seeds
2 tsp honey
1.5 tsp chicken powder ( optional, can replace with salt)
1/2 tsp white pepper
1/2 tsp five spice powder
1 tsp corn flour
1 tbsp cooking wine
Bit of Salt/dried rosemary/ dried parsley( to sprinkle before pan fried)

•Marinate the lamb cubes with all ingredients above for 3-4 hours ( minimum 1hr)
•poke the lamb cube into satay sticks, sprinkle some salt & dried rosemary/dried parsley.
•Spray some oil on grill pan, and pan fried till brown and slightly charred.

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