Shichimi Lamb Kebabs

Shichimi Lamb Kebabs

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!

Japanese Seven-Spice Lamb Kebabs


Photo credit: Thomas J. Story for Sunset

Serves 5

Ingredients:

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

Directions:

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.




Leave a comment

Comments will be approved before showing up.


Also in Recipes

Smashed Potatoes with Zahtar and Toum (Garlic Whip)
Smashed Potatoes with Zahtar and Toum (Garlic Whip)

2 Comments

Thanksgiving is one of my favorite times to cook and spend time with loved ones. We all meet in the kitchen cooking up our favorite dishes. This recipe makes for a great side dish and will have your guests wanting more!

Continue Reading

Togarashi Oil
Togarashi Oil

Togarashi Oil is a deliciously spicy, garlicky, citrusy condiment that you can use as a drizzle on just about any vegetable (think roasted broccoli, brussels sprouts or squash), on steamed rice, or on pureed soups.

Continue Reading

Sweet Potato Empanadas
Sweet Potato Empanadas

3 Comments

We love empanadas in my household, and what’s not to love? The buttery crunch of pastry, your favorite fillings, they're not too big, but small enough that you can eat two (or more...), and still feel good about it! 

Continue Reading