The savory qualities of the soy cut through the gaminess of the lamb and make it almost sweet. To stretch this to serve more guests, skewer squares of onion and bell pepper between the lamb cubes. If you double the marinade, you could also use it for a whole boneless and butterflied leg of lamb.
Ingredients
- ½ cup soy sauce
- ½ cup fresh basil leaves
- ½ cup fresh cilantro leaves
- ½ cup fresh mint leaves
- ½ cup coarsely chopped shallots
- 1 (1-inch) piece peeled fresh ginger, coarsely chopped
- 2 tablespoons honey
- 1 tablespoon dark sesame oil
- 1 tablespoon hot chile sauce, such as Sriracha
- 2 limes juice (about ¼ cup)
- 2 pounds boneless leg of lamb, trimmed of fat and sinew and cut into 1½-inch cubes
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped fresh mint
How to Make It
- In a blender or food processor, combine the soy sauce, basil leaves, cilantro leaves, mint leaves, shallots, ginger, honey, oil, chile sauce, and lime juice. Blend until smooth. Pour into a nonreactive bowl or baking dish and add the lamb cubes, tossing to coat in the marinade. Cover and marinate in the refrigerator for 4 hours or as long as overnight.
- Preheat a grill or grill pan to medium high and oil the grill grates. Soak 12 wooden skewers in water for 15 minutes, or use metal skewers. Divide the lamb among the skewers, putting 3 cubes per skewer. Pat off any excess marinade. Grill the skewers, turning on all sides, until the lamb is done to your liking, 8 to 10 minutes for medium rare to medium. Scatter the chopped basil, cilantro, and mint on top of the skewers just before serving.
