Our Japanese seven-spice blend, Shichimi Togarashi, adds a level of depth and heat to the classic combination of Japanese flavors: soy sauce, mirin, rice wine vinegar and ginger. Notes of citrus and nutty sesame seeds make these kebabs pop.
The marinade is easy to assemble and is flexible in terms of timing. Cooking up the marinade into a little sauce gives added flavor and makes the kebabs pretty to look at too!
These skewers are great on the grill, but you can also make them using a grill pan or your oven. We served them with grilled carrots and onions and white steamed rice.
This recipe is one of a few we shared with Sunset for their website. Check out the video: 3 Marinade Ideas for Lamb Kebabs!
Photo credit: Thomas J. Story for Sunset
1 ½ lbs boned lamb shoulder or leg of lamb, cut into 1-in. cubes
1 teaspoon kosher salt
¼ cup unseasoned rice vinegar
2 tablespoons canola oil
2 tablespoons Shichimi Togarashi
2 tablespoons mirin
2 teaspoons Thai or Vietnamese fish sauce
1 teaspoon soy sauce
2 garlic cloves, minced
1 piece fresh ginger (about 1 in.), peeled and grated
Prepare lamb: Sprinkle lamb with salt. In a bowl, whisk together vinegar, oil, shichimi togarashi, mirin, fish sauce, soy sauce, garlic, and ginger. Add lamb and toss to coat. Chill, covered, at least 4 hours or overnight.
About 30 minutes before cooking, soak six 10-in. bamboo skewers in water and let meat stand at room temperature.
On the grill:
Heat a grill to medium-high, or set a grill pan on the stove over medium-high heat. Remove lamb from marinade (save marinade) and thread onto skewers. Grill lamb (covered if on an outdoor grill), turning occasionally, 7 to 8 minutes total for medium-rare.
In the oven:
Preheat oven to 350. Thread meat onto skewers as directed above. Bake on a foil-lined baking sheet for 12-15 minutes.
Make sauce: Bring marinade to a boil in a small frying pan over medium heat, stirring occasionally; set aside.
Serve lamb with rice, sauce, and grilled vegetables, if you like.