Chimichurri lamb skewers
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
8 skewers
Preparation time:
• Individual, prepare marinade 1-2 days in advance
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Plancha , skewers
Ingredients
• 500 g lamb
• 1 yellow bell pepper
• 1 red onion
• 300 g small cherry tomatoes
For the marinade:
• 1 ripe tomato, diced
• 1 tbsp salt
• ½ cup warm water
• 4 tbsp olive oil
• 1 cup wine vinegar
• 6 cloves of garlic, crushed
• 3 tbsp fresh thyme
(or coriander as an alternative)
• 1 tsp black peppercorns
• 5 tbsp sweet paprika powder
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preparation
➊ Prepare the marinade 1-2 days in advance; this intensifies the flavor. Then store it in the refrigerator and only take it out when ready to grill. Use warm water so the salt dissolves.
Cut the bell peppers and lamb into pieces roughly the same size as the cherry tomatoes. Halve the onion, then peel off the individual layers and cut them into pieces the same size as the other ingredients. Thread the skewers loosely so they don't burn on the outside if they're still raw in the middle.
Place the skewers on the hot plancha. A well-seasoned plancha doesn't need any fat; otherwise, add a little oil beforehand. Turn the skewers until they are almost cooked through. Only at this point should you pour the marinade over them. Turn the skewers again, pour more marinade over them, and continue this process until the desired level of doneness is reached. Be careful that the marinade doesn't burn. The paprika powder is quite sensitive!
Recipe by Mona Leone
Mona is Europe's plancha expert, known from ZDF, SWR, trade magazines, and the daily press. The German-Italian worked in the barbecue equipment industry before discovering the plancha over ten years ago and has remained a passionate advocate ever since. Her enthusiasm is contagious, and she is often credited with bringing the plancha to Germany. www.monaleone.de
Recipe from FIRE&FOOD Bookazine Plancha
