For the lamb kebabs:
450g leg of lamb cut into 3cm dice
24 medium shallots peeled
2 tbsp vegetable oil for cooking
For the marinade:
2 large oranges, rind grated and then juiced
1 lime, rind grated and then juiced
2 tbsp sweet chilli sauce
2 tbsp dark soy sauce
3 tbsp hoisin sauce
1 tbsp vegetable oil
1 tbsp tomato ketchup
8 whole star anise
2 garlic cloves peeled and crushed into a paste
Freshly ground black pepper
For the dipping sauce to serve:
1 red chilli diced finely without the seeds
A handful of coriander finely chopped
1 tbsp of runny honey
1 tbsp of dark soy sauce
1 tbsp of light soy sauce
A dash of sesame seed oil
The juice of two limes
Mix together all the ingredients for the marinade, stirring well.
Thread a bay leaf onto the first skewer and then alternate the shallots and the lamb onto the wooden skewer and repeat with all skewers. Lay the kebabs in a shallow dish and then pour over the marinade and leave to marinate for at least two hours, or if possible overnight, in a fridge.
Heat a heavy based grill pan or a frying pan, drizzle with the oil, heat well then place the kebabs in the pan and fry on medium heat for three to four minutes on each side brushing the kebabs with remaining marinade throughout the cooking process. Take care not to have the heat too high or you will burn the marinade.
Meanwhile for the dipping sauce mix all the ingredients together.
Serve with a green salad, basmati rice and little pots of the dipping sauce.