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
How To make Japanese Skewered Lamb (Low Cal)'s Videos
Why Kebabs make a perfect summer weeknight meal.
Kebabs are charred, fatty, and spiced sticks of meat, I mean what’s not to love? Pair that with the minimal effort they take, and they create a perfect weeknight meal.
???? Videos & Sources mentioned: ▪ Seekh Kebab from Kun Foods - ▪ Adana Kebab from Refika's Kitchen - ▪ Yakitori video from Eater - ▪ Serious Eats Adana Kebab -
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USEFUL KITCHEN GEAR
????Thermapen Thermometer: ???? Made In Wok I use: ???? Budget Whetstone for sharpening: ???? Salt Pig: ⚖ Scale: ???? Budget 8-inch Chef's knife: ???? Nicer 8-inch Chef Knife: ???? Magnetic Knife Rack: ???? Cast iron griddle: ???? Baking Sheet: ???? Wire Rack: ???? Saucepan: ???? Woodcutting board:
⏱ TIMESTAMPS: 0:00 Intro 1:00 Kebab Blueprint 2:00 Spiced Lamb Kebab 5:34 Honey Chipotle Yakitori 7:57 My favorite part about making Kebabs
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MISC. DETAILS Music: Provided by Epidemic Sound Filmed on: Sony a6600 & Sony A7C Voice recorded on Shure MV7 Edited in: Premiere Pro
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How to Cook Local Street Food—Xinjiang Lamb Skewers | Lee Kum Kee
Learn how to bring local street food home easily with Lee Kum Kee sauces and condiments! Tibet, Xinjiang and Mongolian foods deliver distinctive fragrance. Use Lee Kum Kee Sauce for Cumin and Spicy Beef Sauce and Lee Kum Kee Pure Sesame Oil to grill for Xinjiang flavours. Get the full recipe here: #leekumkeekitchen #leekumkee #李錦記
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About Lee Kum Kee: Lee Kum Kee was established in 1888 when its founder Mr. Lee Kum Sheung invented oyster sauce. With a glorious history of 130 years, Lee Kum Kee has become a household name of Chinese sauces and condiments, as well as an international brand and a symbol of quality and trust. Lee Kum Kee has straddled three centuries and become a globally renowned Chinese enterprise offering over 200 choices of sauces and condiments to over 100 countries and regions.
Best Chinese BBQ Skewers in LA ???? #shorts #skewers #bbq #chinesefood #lafoodie #mukbang #foodreview
Learn from the master chef The skill -KUSHIYAKI-
Japanese people enjoy KUSHIYAKI over delicious SAKE and chat. Chef puts his heart and effort in each skewer he grill to make your day amazing... Watch this movie to make your quality time even more special.
BBQ Japanese Meat Skewers
Our BBQ Japanese Skewers are inspired by Japanese yakitori (yakitori literally means grilled chicken). We just love the strong marinade flavours. Cook these on the barbie before the big game to seriously impress your guests! Full recipe:
How Chef Atsushi Kono Makes Chicken Skewers From Wings to Testicles — Smoke Point
At NYC’s Kono, chef Atsushi Kono serves a 16-course yakitori menu featuring a rotating variety of charcoal-grilled chicken skewers. The skewers include chicken knee, chicken crown, ovary, and more.
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