2 lb Lean boneless lamb 1/4 c Soy sauce 1 T Honey 2 T Vinegar 2 T Sherry 2 ea Garlic cloves 1/4 t Ground ginger 1 1/2 c Bouillon Before cooking: Cut the lamb into strips that are 1/8 inch thick, 1/2 inch wide and 3 inches long across the grain. Combine the remaining ingredients (crushing the garlic with a garlic press), and pour the mixture over the meat. Turn the meat to coat it well and let it stand uncovered for 1 hour at room temperature - or covered overnight in the refrigerator. Turn the meat occasionally so it gets seasoned evenly. Weave the meat onto skewers. Broil them about 4 inches from the heat source for about 2 minutes on each side. Makes 8 servings. Calories per serving: 248
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Grilled lamb skewer is an iconic street food, and you can make at home with a charcoal hibachi grill. A whole lamb leg with 1 lb lamb fat can make about 60 skewers, serve 4~6 people. Grab your favorite beer, enjoy in the fresh and sunny afternoon.
Learn from the master chef The skill -KUSHIYAKI-
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Perfect Middle Eastern Kofta Kebabs!
#shorts #kofta #kebabs
Beef Kofta Kebabs
Ingredients:
2 lbs Ground Beef 1/2 Onion (finely minced) 4 Garlic Cloves (finely minced) 1 Bunch Of Mint (finely minced) 1 Bunch Of Parsley (finely minced) 1 Tbsp Lemon Juice 1 tsp Ground Coriander 1 tsp Ground Ginger 1 tsp Cinnamon 1/2 tsp Nutmeg 2 tsp Allspice 1 tsp Cumin 2 tsp Paprika 1/2 tsp Cayenne 1/2 tsp Ground Green Cardamom 1 tsp Sumac (optional) Salt and Black Pepper
1 Cup Yogurt 1/2 Cup Cucumber (grated) 1 Garlic Clove (minced) 1 Tbsp Mint (finely minced) 1-2 Tbsp Lemon Juice 1 Tbsp Olive Oil Salt
Instructions:
In a large bowl combine all the tzatziki sauce ingredients and season with salt to taste. Place in the fridge until ready to serve.
In a large bowl combine the ground beef, all the dry spices, finely minced onion, garlic, mint, lemon juice, and parsley. Season with salt and pepper then mix until completely incorporated and slightly tacky.
Form a few ounces of the ground meat mixture into a oblong shape in your hand. Using a flat skewer, skewer the meat through the center and evenly spread the meat across the length of the skewer. (PRO-TIP: keep the meat cold, this will help the meat stick and stay on the skewer). Repeat with the rest of the kebabs. Place the kebabs on a sheet tray then place in the fridge to keep cold while you fire up the grill.
Next using a charcoal grill with a few wood chunks added for smoke, grill the kebabs suspended by a metal kebab holder (Check Amazon). Turn the kebobs every 30 seconds until cooked then remove from the grill. (You can also grill the kebabs directly on the grill just make sure the grill grate spacing is close together).
Serve the kofta with sliced tomatoes, red onion, cucumber, lemon wedges, lettuce, pita or flatbread, and the tzatziki sauce.
Enjoy!
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lamb skewers in seoul #koreanfood #koreatravel #lamb