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Lamb Kumquat Kebabs

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2 large oranges
625 g (1 lb) lean lamb
125 g (4 oz) cooked, short-grain rice
8-10 fresh mint leaves
Salt and pepper
15 kumquats, rinsed, wiped and de-stalked
Olive oil for basting
Mint sprigs, to garnish


1 teaspoon arrowroot
teaspoon sweet paprika
1 teaspoon maple syrup
2 teaspoons Cointreau


Serves: 4


Squeeze the juice from oranges and make up to 250 ml (8 fl oz/1 cup) with water.

Pare the orange peel and snip into pieces with kitchen scissors. Cube the lamb. Using a food processor, blend the peel, lamb, rice and mint to a smooth paste; season to taste with salt and pepper. This may need to be done in 2 batches. Divide the mixture into 20 equal portions, allowing 4 portions and 3 kumquats per skewer. Mould the meat paste into lozenge-shapes around 5 skewers, inter­spersing with kumquats.

Barbecue the kebabs on a rack over hot coals for 10-12 minutes, turning frequently and basting with olive oil. To make the sauce, smoothly blend reserved orange juice and arrowroot together in a small saucepan. Bring to the boil, stirring continuously until sauce thickens. Stir in the paprika, maple syrup and Cointreau. Keep sauce warm and use to coat kebabs just before serving. Garnish with mint sprigs.

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