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Japanese Grilled Skewers

Serves 4 to 6 Appetizer meat, Appetizers

Japanese Grilled Skewers

Japanese Grilled Skewers offer a cozy taste of home, where the simplicity of ingredients meets the generosity of flavor. Crafted with care, these skewers are a staple at Japanese home tables, showcasing a love for both tradition and personal touch. The salt is judged by hand, ensuring each bite is perfectly seasoned, while the fat is used liberally to enhance the richness of the dish. This recipe captures the essence of a family meal, brought to life through the skilled hands of a home cook.

The skewers, rich with the flavor of lamb, are complemented by the subtle sweetness of onion and the earthy depth of cumin. Each bite is an exploration of tender, juicy meat, balanced by the right amount of fine sea salt and black pepper. The olive oil adds a lush finish, making these skewers a delightful centerpiece for any meal shared among loved ones, inviting everyone to savor each mouthful together.

Ingredients

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

Method

  1. Start by cutting the 600 g of lamb into uniform cubes, approximately 2.5 cm on each side, to ensure even cooking. Peel and cut the onion into similar-sized pieces, about 2.5 cm wide, so they can be easily skewered with the lamb.
  2. In a large mixing bowl, combine the lamb cubes and onion pieces with 2 tbsp of olive oil. Add 1 tsp of cumin, and season generously with fine sea salt and black pepper to taste. Toss everything together until the lamb and onion are well-coated with the oil and spices, ensuring the flavors are evenly distributed.
  3. Thread the lamb and onion pieces alternately onto skewers, pressing them close together but not too tightly. This allows the heat to circulate and cook the meat evenly while keeping the onion pieces from falling off.
  4. Preheat a grill pan over medium-high heat until it's hot enough that a drop of water sizzles and evaporates quickly. Place the skewers on the grill pan, ensuring they are not overcrowded, which helps achieve a good sear.
  5. Grill the skewers, turning them occasionally, until the lamb is browned on all sides and cooked to your desired level of doneness. Look for a rich, golden-brown crust on the lamb and a slight char on the onions, which indicates they are done.
  6. Once cooked, remove the skewers from the grill and let them rest for a minute to allow the juices to redistribute within the meat. Finish with an additional sprinkle of fine sea salt to taste before serving immediately, ensuring the skewers are enjoyed while warm.
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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