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Japanese Grilled Skewers 2

Serves 4 to 6 Appetizer meat, Appetizers

Japanese Grilled Skewers 2

Japanese Grilled Skewers 2 brings the unassuming charm of a Japanese home to your table, with its roots firmly planted in the everyday kitchens where meals are crafted with care and shared with warmth. This is not the elaborate fare of yakitori restaurants, but rather the simple, hand-seasoned skewers that emerge from family kitchens, where the salt is measured by instinct and the fat is never spared.

Expect a satisfying interplay of flavors, where tender lamb cubes meet the gentle bite of onion, embraced by a whisper of cumin and the subtle heat of black pepper. The skewers should feel succulent, with each bite reflecting the balance of savory and aromatic, making them perfect for a shared meal that honors the familiar comforts of home cooking.

Ingredients

  • 600 glamb cubes
  • 1onion
  • 2 tbspolive oil
  • 1 tspcumin
  • to tastefine sea salt and black pepper

Method

  1. Begin by cutting the 600 g lamb cubes into uniform pieces, about 2.5 cm each, ensuring even cooking. Peel the onion and slice it into thick wedges, about 2 cm wide, so they hold well on the skewers. Thread the lamb cubes and onion wedges alternately onto skewers, leaving a small space between each piece for even heat distribution.
  2. In a small bowl, mix 2 tbsp olive oil with 1 tsp cumin. This will infuse the lamb with a warm, earthy flavor that complements the natural richness of the meat. Generously brush the cumin oil mixture over the skewered lamb and onions, ensuring each piece is well coated.
  3. Preheat a grill pan over medium-high heat until it's hot enough that a drop of water sizzles and evaporates immediately. This ensures a good sear on the meat, locking in the juices. Place the skewers on the grill pan, leaving space between them for even cooking.
  4. Grill the skewers, turning occasionally, until the lamb is browned on all sides and cooked to your desired level of doneness. The lamb should be slightly firm to the touch and have a nice char on the edges, while the onions should be tender and slightly caramelized.
  5. Once the skewers are cooked, remove them from the grill and immediately season with fine sea salt and freshly ground black pepper to taste. The salt should enhance the flavors without overpowering them. Serve the skewers hot, encouraging diners to enjoy them straight from the grill for the best taste and texture.
Cover of Authentic Japanese Cuisine
From the cookbook

Authentic Japanese Cuisine

This recipe is from Authentic Japanese Cuisine by Yassine Sbiti — the Japanese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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