- James Knight-Pacheco
The next recipe am going to share, is the classic lamb skewer.
Much like the previous blog post, you just need a little bit of patience and time.
The trick to making sure that the lamb is juicy, but not tough, is the marination, people tend to overlook this part, as they don't think that it contributes to anything except the flavour, but it also contributes to the breaking down of the protein in order to have a really soft and delicious pice of meat.
The other thing that a lot of people tend to oversee, is the resting time of the lamb before it is served,.
The rule is, rest it for half the time you cook it, so for example if you cook it 5 minutes, then restitutions for 2 and half minutes before you serve it.
If you don't the meat tends to be very tough.
LAMB SHISH KEBAB
LAMB LOIN CUT INTO CUBES 1KG
JUICE OF 1 LEMON
GARLIC – 15 CLOVES - CRUSHED
POMEGRANATE MOLASSES – 2 TABLESPOONS
OLIVE OIL – 6 TABLESPOONS
APPLE CIDER VINEGAR – 2 TABLESPOONS
GROUND WHITE PEPPER – 2 TEASPOONS
GROUND GINGER 1 TSP
GROUND CUMIN 1 TSP
GROUND SMOKED PAPRIKA
SALT – 1 TSP
TOMATO PASTE – 1 TSP
BAMBOO SKEWERS – SOAKED IN WATER OVERNIGHT
1. Mix all ingredients well together while rubbing the lamb
2. Place in a container, cover, and let rest/marinate in the fridge for at least 12 hours
3. Skewer the lamb right before grilling
4. Grill on medium heat for 12-18 minutes, ensure to keep turning the skewers every 3-4 minutes.
Give the recipe a try it it well worth it, please share your creations either here or in Instagram.
Take care, see you next time