Soy Marinated Lamb Skewers

• 60 ml light soy sauce
• 60 ml dry sherry
• 60 ml mirin (Japanese rice wine)
• 1 tablespoon sugar
• 400 g lamb fillets
• 12 bamboo skewers
• 2 green shallots (optional)
• steamed short-grain rice, to serve

1. Combine soy sauce, sherry, mirin and sugar in a saucepan.
2. Bring to the boil over high heat, stirring occasionally.
3. Transfer the mixture to a large mixing bowl.
4. Cool completely.
5. Cut the lamb fillets into strips lengthways.
6. Add the lamb strips to the cooled soy marinade and toss to coat well.
7. Cover and place in the fridge to marinate for 1 hour.
8. Meanwhile, soak the bamboo skewers in water.
9. Thread the lamb onto the soaked bamboo skewers.
10. Reserve the marinade.
11. Preheat a barbecue, chargrill or grill on high.
12. Cook the lamb skewers on the preheated barbecue or chargrill or under the grill, basting frequently with the reserved marinade, for 6-8 minutes for medium, or until cooked to your liking.
13. Tie each skewer with a green shallot strip if desired, and serve immediately with steamed rice.

soy sauce, sherry, sugar, lamb fillets, bamboo skewers, green shallots, rice

Taken from www.food.com/recipe/soy-marinated-lamb-skewers-301512 (may not work)