About the Dish
Recipe by: Chefs Jason Manson (Malaysia), Ali Ghzawi (Jordan), Chris Choi (Korea), Saher Shaikh (UAE), Haruto Sekizawa (Japan), Shankar Noguchi (Japan)
- 400g Lamb
- 100ml Japanese sauce
- 100g Sweet potato, cubed
- 100g Carrot, cubed
- 100g Kipfler potato, cubed
- 100g Red onion, thinly sliced
- 10g Indian spice herb
- 10g Rocket salad
- 10g Arugula salad
- 10g Beetroot
Cut the lamb into small pieces suitable for skewing.
Cut the sweet potato, carrot, kipfler potato into bite sized cubes.
Marinate the vegetables in Japanese sauce and saute till fragrant.
Thinly slice the red onion and mix with the Indian spice herb.
Put the lamb meat onto skewers and grill over hot flame.
Drizzle with the marinated vegetable sauce over the grilled meat.
To serve, place the grilled skewers, marinated vegetables on a plate and garnish with rocket salad, arugula salad and beetroot.