Skewered, Lamb, With, Sweet, Pepper, Dipping, Sauce

Recipe: Skewered Lamb With Sweet Pepper Dipping Sauce


  • 110 g Uncle Ben’s Aromatic Blend rice
  • 450 g lean lamb  cut into 2cm dice
  • 30 ml soy sauce
  • 1/2 small onion peeled fine chopped
  • 25 g brown sugar
  • 2 tsp olive oil
  • 1 tbsp olive oil
  • 2 spring onions chopped
  • 1 large red pepper deseeded and chopped
  • 170 g ripe tomatoes
  • 1 clove garlic crushed
  • 2 tsp fresh coriander chopped
  • 150 ml water
  • salt and freshly ground black pepper to taste
  • 110g rice/450g lamb serves 4 as a starter


  1. 1. Combine all the marinade ingredients and stir in the diced lamb.
  2. Refrigerate for 30 minutes and then thread onto 4 short bamboo skewers.
  3. Heat the olive oil and fry the pepper and spring onion for 2-3 minutes.
  4. Add the tomatoes, water and seasoning then bring to the boil and simmer until the peppers are tender.
  5. Liquidise the mixture and pass through a fine sieve, then stir in the coriander.
  6. Put the Uncle Ben’s rice on to cook according to the instructions on the pack.
  7. Meanwhile, grill the skewered meat for 8-10 minutes, turning until cooked through.
  8. Place the skewered lamb on a bed of Uncle Ben’s Aromatic Blend rice and serve immediately accompanied by a bowl of dipping sauce.

Number of servings (yield): 4

Meal type: dinner

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)