You will need 8 x 20cm wooden skewers, soaked in water for 20 minutes.
180ml (3/4 cup) fresh orange juice (see note)
1 teaspoon orange zest
60ml (1/4 cup) soy sauce
3cm piece ginger, finely grated
4 cloves garlic, finely chopped
1 1/2 long red chillies, seeded, finely chopped
75g (1/3 cup firmly packed) brown sugar
8 lamb steaks, (see note), each cut into 5 pieces
1 leek, trimmed, cut into slices
1 1/2 tablespoons vegetable oil
Iceberg & avocado salad
2cm piece ginger, finely grated
1 tablespoon sesame oil
1 tablespoon soy sauce
1 tablespoon rice vinegar
2 teaspoons caster sugar
1/2 long red chilli, seeded, finely chopped
1/2 iceberg lettuce, shredded
1/2 avocado, roughly chopped
1 cup coriander leaves
Place juice in a small pan over medium heat, bring to a simmer, then cook for 5 minutes or until reduced to 60ml (1/4 cup). Stir in zest, soy sauce, ginger, garlic, chillies and sugar until combined.
Alternately thread lamb and leek onto skewers and place in a flat dish. Pour over marinade and turn to coat. Cover and refrigerate for 15 minutes.
Meanwhile, to make salad, whisk ginger, sesame oil, soy sauce, vinegar, sugar and chilli in a small bowl until combined. Place lettuce, avocado and coriander in a large bowl. Read more on taste.