Red Coconut Curry Lamb Kebabs

Ingredients

900g boneless leg of lamb, trimmed of fat
¼ tsp of salt
16 large outer leaves of iceberg lettuce, to serve
3 tbsp fresh mint, finely chopped, to serve

For the marinade:
2 tbsp peanut oil
3 garlic cloves, crushed
1 tsp red curry paste (or 1 tbsp hot curry powder)
2 tbsp soy sauce
225ml coconut milk
Salt and freshly ground black pepper

Method

1. To make the marinade: heat the oil in a pan over a medium heat. Add the garlic and stir with a wooden spoon for 3 minutes, or until softened. Add the curry paste and soy sauce and cook for 2 minutes. Pour in the coconut milk, stir, and season to taste. Bring to the boil. Reduce the heat and set aside to cool at room temperature.
2. Cut the lamb into 2.5cm cubes and lay them in a large shallow dish. Pour over the marinade and toss until the meat is fully coated. Cover with clingfilm and refrigerate overnight.
3. When ready to grill, drain the lamb cubes, discarding the marinade, and thread them on to 8 Weber skewers.
4. Grill over Indirect Medium heat (or Direct low heat on the Weber Q grill) until fully cooked, 6 to 8 minutes for medium rare to medium, turning once halfway through. Brush surfaces with butter two or three times while cooking.
5. To serve, remove the lamb from the skewers and place several chunks of meat in the lettuce leaves and fold to make a wrap.

From Weber’s Swizzle & Sizzle by Scott Givot