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Prep Time
7 Mins -
Cook Time
13 Mins -
Serves
2 People -
Heat Level
Medium
Ingredients
- 1 tablespoon (15g) of the Malaysian Kuala Lumpur paste
- 1 teaspoon (5g) vegetable oil (or olive oil)
- 350g leg lamb (cut into thin strips)
- 50ml natural yoghurt
- 100g baby spinach salad
- 1 handful of chopped coriander for marinating and garnish.
- 3-4 skewers
- 1 pinch of dessicated coconut
Method
- Add the Malaysian Kuala Lumpur paste paste, natural yoghurt, finely chopped coriander, vegetable oil (or olive oil) into a mixing bowl.
- Then add the lamb strips into the mixing bowl and marinate the lamb strips with the mixture, ensuring the marinade covers the entire surface of the lamb strips. Add salt to season. For a more intense flavour, leave to marinate for a few hours or overnight in the fridge.
- Thread the thin lamb strips into the skewers and place them on a grill or griddle pan over a medium heat for 7-10 minutes (or until cooked).
- Garnish with the rest of the chopped coriander and a little dessicated coconut
- Serve on a bed of baby spinach salad with sticky Thai coconut rice and a wedge of lime.
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