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GRILLED LAMB BROCHETTES WITH SPICY BASIL-CILANTRO MARINADE

Yield: 6 servings
Preparation time: 30 minutes
Cooking time: About 4 minutes for medium-rare

6 oranges
1 1/2 cups fresh basil leaves, finely chopped
1 1/2 cups fresh cilantro leaves
3/4 cup dry sherry, mirin or Xiao Xing wine (sometimes labeled ShaoHsing)
3 tablespoons sesame oil
3 tablespoons soy sauce
3 tablespoons neutral-flavored oil, like canola or vegetable oil
3 tablespoons chile paste (preferably Chinese)
3 tablespoons finely chopped garlic
3 tablespoons peeled and finely chopped fresh gingerroot
3 tablespoons Sichuan or pink peppercorns
2 1/2 pounds leg of lamb, trimmed of some fat and cut into 1-inch cubes
8 bamboo skewers, soaked for 20 minutes in water before using, or metal skewers

*Zest the oranges, and place the zest in a large bowl. Juice the oranges, and add 1 1/2 cups of juice to the bowl.
*Add remaining ingredients except for the lamb, and mix well. Add the lamb cubes, and toss to coat. Cover the bowl, and refrigerate overnight or for up to 24 hours.
*Prepare a gas or charcoal grill or preheat your broiler. Thread the lamb onto the skewers, leaving a little space between cubes.
*Grill for about 2 minutes on each side, until charred on the outside and pale pink within, and serve.

 

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