Lamb Kebabs with Sesame Spinach

Recipe by Mindfood


  • 1/3 cup soy sauce
  • 1/4 cup mirin
  • 2 tsp rice vinegar
  • 1 tbsp finely grated ginger
  • 1/4 cup caster sugar
  • 3 tsp tahini
  • 1 tsp sesame oil
  • 600g lamb backstrap, cut into 4-5cm pieces
  • 1 cup brown rice
  • 1 1/t tbsp sushi seasoning
  • 8 large spring onions, cut into 3cm pieces
  • 100g oyster mushrooms
  • 1 bunch spinach, washed
  • toasted sesame seeds, to sprinkle
  • 1/2 sheet nori, cut into 5mm strips


  1. Combine soy, mirin, vinegar, ginger and sugar. Stir until sugar is dissolved. Mix 2 tbsp of mixture with tahini and sesame oil. Set aside. Add lamb to remaining mixture. Cover; refrigerate 1 hour.
  2. Cook rice in a large pan of boiling water 35 minutes or until tender. Drain. RInse under hot water, drain well. Return to pan and stir in sushi seasoning. Cover and keep warm.
  3. Preheat a lightly greased BBQ or chargrill plate to medium-high. Add spring onions and mushrooms to lamb mixture; stir to combine then drain, reserving marinade. Bring marinade to the boil over low heat; simmer 2 minutes.
  4. Thread lamb and spring onions onto 8 metal skewers. SPray with oil spray. Barbecue or chargrill on a piece of baking paper, 6-8 minutes or until browned. Barbecue or grill oyster mushrooms until tender.
  5. Boil trimmed spinach for 1 minute or until wilted. Drain; toss in tahini mixture. Sprinkle with sesame seeds. Sprinkle nori over rice. Serve skewers and mushrooms with spinach and rice, drizzled with marinade.

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