Grilled lamb skewers
If lamb is cooked too long, it will become tough and lose its texture, so the trick is to cook it just rare
How to make it
1
Cut the lamb and green onions into bite-sized pieces and thread them alternately onto bamboo skewers
2
Sprinkle salt and pepper on both sides of the skewers and sprinkle with the mixed [A]. [A] will also be used as a finishing touch, so it is best to sprinkle about half of the total amount on the skewers
3
Heat a frying pan with salad oil over high heat, add the skewers from [2] and cook. Remove them from the pan and once they are lightly browned, you can flip them over
4
Once browned all over, remove to a serving dish and garnish with shredded myoga ginger. Add sesame oil and salt to [A], mix, and pour over the skewers
Ingredients for 6 pieces
-
- lamb
- 120g
-
- Long onion
- 20g
-
- salt
- A little
-
- Pick it
- A little
-
[A]
- cumin seeds
- 1 tsp
-
- cumin powder
- A little
-
- Salad oil
- 1 tablespoon
-
- Myo
- A little
-
- Sesame oil
- A little
[PR]
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