Method
Vacuum Marinated Overnight | Grilled over Binchotan on a Kasai Grill | Finished with a Rosemary Herb Brush
1. Vacuum Marinate
Combine all of the marinade ingredients until smooth.
Add the lamb cubes to a vacuum pouch and pour in the marinade.
Seal under full vacuum and refrigerate overnight (12-24 hours).
The vacuum helps accelerate flavour penetration while keeping the lamb incredibly juicy.
2. Make the Basting Marinade
Blend together:
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Roasted garlic
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Coriander
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Olive oil
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Sesame oil
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Soy
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Mirin
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Honey
-
Lemon juice
-
Salt
- Ginger strips
The consistency should be thick enough to cling to the meat while basting.
3. Make the Rosemary Brush
Bundle the rosemary sprigs together with the woody stems forming a handle.
Tie tightly using butcher's string.
As it brushes the marinade over the lamb, the rosemary releases fragrant oils that perfume the meat while grilling.
4. Prepare the Kasai Grill
Fill the Kasai Grill with Binchotan charcoal.
Allow it to become fully lit with an even layer of glowing coals.
Aim for a high cooking temperature of approximately 250–300°C.
5. Skewer the Lamb
Thread 4-5 cubes onto each skewer, leaving a small gap between each piece for even cooking.
Pat off any excess marinade before grilling.
6. Grill
Place the skewers directly over the hot Binchotan.
Cook for around 8-10 minutes in total, turning every minute or so.
Once the lamb begins to colour, dip the rosemary brush into the roasted garlic and coriander marinade and lightly brush the skewers.
Continue brushing each time you turn them, building layers of caramelisation without flooding the coals.
Cook until the lamb is lightly charred on the outside while remaining beautifully pink and juicy inside.
7. Serve
Finish with:
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Flaky sea salt
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Toasted sesame seeds
-
Fresh coriander
-
Charred lemon wedges
Serve immediately while the lamb is sizzling.
Chef's Tip
Vacuum marination gives the lamb a deeper, more even flavour than a traditional marinade, while the rosemary brush gently infuses herbal aromas every time it's basted. Combined with the clean, intense heat of Binchotan on the Kasai Grill, the result is beautifully caramelised yakitori with a smoky finish and incredibly tender texture.
