Chinese Black Bean and Brandy Lamb Kebabs

The brandy flavor really comes through in this marinade, making it perfect for assertively flavored meats, like lamb.


Slideshow:  Great Chinese Recipes


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  • Servings: 4 to 6

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  • 4 garlic cloves, smashed and peeled
  • 2 tablespoons basil leaves
  • 2 tablespoons cilantro leaves
  • 2 tablespoons chopped fresh ginger
  • 1/2 small shallot, coarsely chopped
  • 1/2 scallion, coarsely chopped
  • 1/4 cup Chinese black bean sauce
  • 2 tablespoons brandy
  • 2 tablespoons hoisin sauce
  • 3/4 teaspoon sambal oelek
  • 1/2 tablespoon Asian fish sauce
  • 2 pounds trimmed lamb shoulder, cut into 1-inch pieces

How to make this recipe

  1. In a mini food processor, combine the garlic, basil, cilantro, ginger, shallot and scallion and pulse until finely chopped. Add the black bean sauce, brandy, hoisin, <em>sambal oelek</em> and fish sauce and pulse to blend.

  2. In a bowl, toss the lamb with the marinade until completely coated. Thread the lamb onto skewers, leaving a little space between each piece of meat. Let stand at room temperature for at least 30 minutes or refrigerate for up to 24 hours.

  3. Light a grill. Grill the kebabs over moderately high heat, turning occasionally, until the meat is lightly charred outside and just cooked through, 8 to 10 minutes.

Make Ahead

The marinade can be refrigerated for up to 3 days.


Variation The marinade is also delicious with salmon.

Serve With

Steamed rice.

Suggested Pairing

Juicy, peppery California Zinfandel.

Contributed By Published July 2011

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