Five Spice Lamb Fillet and Eggplant Tortillas

Preparation time:40 minutes
Marinating time:1-4 hours


  • 8 lamb fillets
  • 8 small wooden skewers, soaked in cold water for at least an hour
  • 1 tsp. heaped Chinese five spice powder
  • 2 cloves garlic, crushed or finely grated
  • 1 tbsp. vegetable or neutral oil
  • 1 tbsp.Shaoxing rice wine
  • 1 tbsp.Chang’s Light Soy Sauce
  • I large eggplant, cut into a 1 cm dice
  • 1 tbsp.salt
  • ½ cup vegetable or other neutral oil
  • 2 cloves garlic, crushed or chopped
  • ½ medium chilli, chopped or ½ teaspoon dried chilli flakes
  • 2 tbsp.Chang’s Hoisin sauce
  • ¼ cup finely chopped coriander
  • 1 tbsp.rice vinegar
  • 1 medium cucumber, cut in 8-12 pieces, lengthways
  • 8 medium tortillas, wraps or Chinese pancakes


  1. Marinate the lamb in the five spice powder, garlic, vegetable oil, Shaoxing and light soy sauce for 1-4 hours, covered in the refrigerator. Thread the lamb fillets onto the wooden skewers so they won’t curl up when cooking.
  2. Place the eggplant in a colander and sprinkle with the salt. Allow moisture to drain out for 20 minutes then rinse under cold water and dry well with paper towel. Heat the oil in a wok and fry the eggplant until lightly golden, adding a little more oil if necessary.
  3. Brush a BBQ plate or char grill plate with a little oil and cook the lamb to your liking over high heat. Sprinkle with a little sea salt and serve with the tortillas, eggplant and cucumber for guests to assemble.
  4. For gluten free alternative, use corn tortillas or lettuce leaves.