About the Dish
Recipe by: Chefs Jason Manson (Malaysia), Ali Ghzawi (Jordan), Chris Choi (Korea), Saher Shaikh (UAE), Haruto Sekizawa (Japan), Shankar Noguchi (Japan)
Ingredients
- 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
For Garnishing:
- 10g Rocket salad
- 10g Arugula salad
- 10g Beetroot
Directions
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1
Cut the lamb into small pieces suitable for skewing.
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2
Cut the sweet potato, carrot, kipfler potato into bite sized cubes.
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3
Marinate the vegetables in Japanese sauce and saute till fragrant.
-
4
Thinly slice the red onion and mix with the Indian spice herb.
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5
Put the lamb meat onto skewers and grill over hot flame.
-
6
Drizzle with the marinated vegetable sauce over the grilled meat.
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7
To serve, place the grilled skewers, marinated vegetables on a plate and garnish with rocket salad, arugula salad and beetroot.
