Kasai Lamb Skewers with "Kimi-Churri"

Cook Time: 15mins
Skill Level: Intermediate
Serves: 6

Ingredients

Serves6

Lamb Skewers

900g boneless lamb shoulder, cut into 3cm pieces
4 garlic cloves, finely grated
30g fresh ginger, finely grated
Small handful coriander stalks, finely chopped
2 tbsp light soy sauce
1 tbsp sesame oil
1 tsp chilli flakes
1 tsp ground cumin
1 tsp smoked paprika
½ tsp fine sea salt
½ tsp freshly ground black pepper

Gochujang and Kimchi Glaze

1–2 tbsp gochujang, depending on your preferred heat
2 tbsp runny honey
2 tbsp black rice vinegar or rice vinegar
1 tbsp dark soy sauce
1 tbsp sesame oil
2-3 tbsp kimchi juice
1 garlic clove, finely grated
2.5cm piece fresh ginger, finely grated

Kimi-Churri

½ small red onion, roughly diced
3 garlic cloves
1 red chilli, roughly chopped
35g flat-leaf parsley, roughly chopped
35g coriander, roughly chopped
15g fresh oregano leaves, roughly chopped
½ tsp smoked paprika
Zest and juice of 1–2 limes
2-3 tbsp red wine vinegar
125ml extra virgin olive oil
200g kimchi, drained and finely chopped
Salt and freshly ground black pepper

To Finish

Toasted sesame seeds
Crushed roasted peanuts
Crispy garlic
Crispy shallots or crispy onions
Finely sliced chives

A Recipe by Alex Brady

Ever heard of Kimi-Churri? Nope us neither, but Alex Brady has shown us the way and now we are hooked! Here is a recipe along side some gorgeous Lamb Skewers cooked on the Kasai. This is the perfect entertainment piece, full of flavour and theatre that will wow any guest invited round.

Marinate the Lamb

Place the lamb shoulder into a large bowl with the garlic, ginger, coriander stalks, light soy sauce, sesame oil, chilli flakes, cumin, smoked paprika, salt and black pepper.

Mix thoroughly until every piece of lamb is evenly coated. Cover and refrigerate for at least 2 hours, although leaving it to marinate overnight will give you the best flavour.

Make the Kimi-Churri

Add the finely chopped red onion, garlic, chilli, parsley, coriander, oregano and kimchi to a bowl.

Add the smoked paprika, lime zest and juice, red wine vinegar and olive oil, then mix everything together until evenly combined.

Season with salt and black pepper, then taste and adjust with additional lime juice, vinegar or seasoning if needed. Set aside until ready to serve.

Make the Glaze

Add the gochujang, honey, black rice vinegar, dark soy sauce, sesame oil, kimchi juice, garlic and ginger to a small bowl.

Whisk together until smooth and thoroughly combined.

Prepare the Skewers

Thread the marinated lamb tightly onto metal skewers. If using wooden skewers, soak them in water for at least 30 minutes before threading on the lamb.

Grill the Lamb

Prepare the Kasai Grill for direct cooking over the charcoal, keeping a cooler area available in case of flare-ups.

Place the skewers onto the grill and cook for approximately 10-12 minutes, turning regularly. Watch carefully for flare-ups as the lamb fat renders, moving the skewers to the cooler side of the grill whenever necessary.

Continue cooking until the lamb is deeply caramelised on the outside, the fat has rendered and the meat is cooked to your liking.

Glaze the Skewers

During the final few minutes of cooking, generously brush the glaze over the lamb.

Turn the skewers and brush them again, repeating several times until the lamb is coated in a rich, glossy and sticky glaze. Take care not to leave them unattended, as the honey in the glaze can burn quickly.

Remove the skewers from the grill and leave them to rest for a few minutes.