Bol "Clin D'Oeil" safran à l'intérieur, 500 ml
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Story
BBQ Recipes presented by TASSEN
What’s the little treat that’s a huge hit at every BBQ?
Answer: Sizzling skewers of meat!
The bite-sized snacks are not only super easy to grill, but also offer tons of variety – especially combined with sauces and marinades.
Sizzling Schezuan Skewers
What’s the little treat that’s a huge hit at every BBQ?
Answer: Sizzling skewers of meat!
The bite-sized snacks are not only super easy to grill, but also offer tons of variety – especially combined with sauces and marinades.
Our new favorite for the 2015 BBQ season: Sizzling lamb skewers with a fiery Schezuan-style spice blend. The Schezuan province in China is known for extra spicy treats – especially on the grill.
Guests will be surprised when you throw these lamb skewers onto the flames, especially since lamb is usually served as cutlets or an entire leg. But grilling an entire leg to perfection is pretty advanced and requires real skills on the grill (“Are they done yet?! Really?!”). On the contrary, our little skewers are much more beginner-friendly…
All spices and herbs are available at your local grocery store or Asian market. And we recommend organic cuts of lamb for extra flavor.
Ready? Let’s get it sizzling!
Ingredients
2 lb. lamb, either shoulder or leg (no need to trim any fat as it adds flavor)
1/2 lb. fresh cilantro as garnish
About 30 wooden kabob skewers
For the marinade
2 tbsp. cumin
2 tbsp. red pepper flakes
1 tbsp. black pepper
1 tbsp. powdered paprika
1/4 cup vegetable oil
For the dry spice mixture
2 tbsp. cumin
2 tbsp. red pepper flakes
1 tbsp. black pepper
1 tbsp. brown sugar
Preparation
1. Cut the lamb into 1 inchcubes.
2. In a mortar, grind and mix the dry
seasoning mix and set aside. Also grind spices for the marinade and mix with the oil.
3. In a small bowl, mix the lamb – in small portions at a time – with the marinade, then refrigerate in a non-reactive bowl or zip-lock bag for 4 hours, or over night.
5. Soak the wooden skewers in cold water for 1 hour before grilling. Wash the cilantro and serve as garnish.
6. Arrange 5–6 pieces of lamb on each skewer and apply a generous dusting of dry spice mixture before throwing onto the grill.
7. Over white-hot coals, grill the skewers for 2–3 minutes on each side, then turn over and apply more spice mixture, if desired.
8. Remove the skewers from the grill, or move to the top rack to rest and cook through for a few more minutes. We recommend “medium”.
Serve to your guests. Bask in praise. Done! In the Schezuan province – as you might guess – skewers are dusted with another layer of spice mixture right before serving! #somelikeithot
9. As a side dish, we recommend a fresh chopped salad of coleslaw and lettuce with a fruity Asian dressing to balance some of the heat – you might need it.
Have fun and enjoy the BBQ season!
Your friends at TASSEN.
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