Low‑Carb Char Siu Lamb Kebabs

Ingredients

• 450 g Lamb shoulder, cubed
• 3 tablespoons Soy sauce (low-sodium)
• 2 cloves Garlic, minced
• 1 teaspoon Chinese five‑spice powder
• 1 tablespoon Olive oil
• 1 teaspoon Fresh ginger, grated
• 2 stalks Green onion, sliced for garnish(optional)

Instructions

1. 1

   In a bowl, whisk together soy sauce, minced garlic, five‑spice powder, olive oil, and grated ginger.

2. 2

   Add the cubed lamb to the marinade, toss to coat, and let sit at room temperature for 10 minutes while you preheat the grill.

3. 3

   Thread the lamb cubes onto metal or soaked wooden skewers, leaving a small gap between pieces.

4. 4

   Grill the kebabs over medium‑high heat, turning every 2‑3 minutes, until the lamb is browned on the outside and reaches an internal temperature of 63 °C (145 °F), about 12‑15 minutes total.

5. 5

   Remove from heat, let rest 2 minutes, then sprinkle with sliced green onion before serving.