With the weather finally getting warmer, you should try these light and tasty kebabs from Georgian O' Sullivan for tonights dinner.

"Sichuan flavourings work surprisingly well with Irish lamb, so toast the peppercorns lightly to bring out their aromatic quality and to make the marinade especially vivid" – Georgian O' Sullivan


For the lamb

  • 2 teaspoon Sichuan peppercorns, toasted and crushed
  • 2 tablespoons sesame oil
  • 1 tablespoons soy sauce
  • 1 teaspoon chilli flakes
  • 700g/ 1.5lb Irish leg of lamb, deboned, well trimmed, cut into small cubes
  • 2 limes, halved

For the carrot and chilli salad

  • 3-4 carrots, peeled and grated
  • 3-4 scallions, trimmed and cut into fine strips
  • 1 red chilli, cut into fine strips

For the dressing

  • 1 tablespoon sugar
  • 2 tablespoons rice vinegar
  • 2 tablespoons sesame oil
  • 1 tablespoon mirin
  • 1 tablespoon soy
  • 1 tablespoon chopped coriander
  • 1 tablespoon finely chopped scallions


  1. Starting with the marinade, mix all the ingredients together in a bowl, add the lamb pieces and mix well together. Thread the lamb onto metal or wooden skewers soaked in water. Set aside for a few hours if possible.
  2. To make the salad dressing, heat the sugar and vinegar in a small saucepan until the sugar dissolves. Remove from the heat and add the sesame oil, mirin, soy sauce, coriander and scallions. Allow to cool. Mix salad ingredients together in a large bowl, spoon over half the dressing, mix well. Save the remaining dressing to use as a dipping sauce for the lamb.
  3. To cook, heat the barbecue or griddle to hot, cook the lamb for a few minutes on both sides.
  4. At the same time, grill the lime halves. Serve the lamb kebabs with the salad, some dipping sauce and a squeeze of grilled lime juice over each one.

Tip: Unlike most salads, which need to be freshly prepared, this carrot salad is better made in advance so the ingredients can get to know each other.