BBQ Lamb skewers with Ssamjang sauce

Ingredients

• 10-12 bamboo skewers
• 500g lamb shoulder, diced into 4 cm cubes. Keep the fat on the meat, to moisten and impart flavour.
• Salt
• For Ssamjang sauce:
• 1/4 cup Lee Kum Kee Premium soy sauce (or doenjang, fermented soybean paste, if you have it)
• 1 tbs gochujang (Korean chilli paste)
• 1 spring onion, cut finely
• 1 garlic, minced (I use micro plane)
• 1/4 cup finely diced onion
• 2 tbs honey
• 2 tsp toasted white sesame seeds
• 2 tsp sesame oil
• Water, if needed to loosen sauce
• Extra: Lettuce leaves

Method

1. Soak bamboo skewers in water for 30 minutes, so they won’t burn on the BBQ.
2. Prepare Ssamjang sauce by mixing the ingredients & placing into serving dish.
3. Thread 4 lamb cubes onto each skewer.
4. As soon as the bbq is fired up and ready, put the skewers on the grill for 5-10 minutes, turning halfway through (although this depends on the heat from your bbq). The meat should be juicy and have some crispy brown bits.
5. Take lamb off the bbq & throw a little salt over the meat. Rest for a couple of minutes.
6. Serve in lettuce leaves with Ssamjang sauce.
7. Depending on the size of your BBQ, you may need to repeat with any remaining skewers.

Product used in recipe

• Lee Kum Kee - Premium Soy Sauce