Chimichurri lamb skewers
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
8 skewers
Preparation time:
⧗ individually, prepare marinade 1-2 days in advance
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Plancha , skewers
Ingredients
• 500 g lamb
• 1 yellow pepper
• 1 red onion
• 300 g small cherry tomatoes
For the marinade:
• 1 ripe tomato, diced
• 1 tbsp salt
• ½ cup warm water
• 4 tablespoons olive oil
• 1 cup wine vinegar
• 6 garlic cloves, crushed
• 3 tablespoons fresh thyme
(or coriander as a variant)
• 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 flavour. Then keep it in the fridge and only take it out when you are ready to grill. Use warm water so that the salt dissolves.
➋ Cut the peppers and lamb to about the size of the cherry tomatoes. Halve the onion and then peel off the individual layers and cut them to the same size as the ingredients. Place the skewers loosely so that they don't burn on the outside if they aren't cooked in the middle.
➌ Place the skewers on the hot plancha. A well-burnt plancha does not need any fat, otherwise add a little oil beforehand. Turn the skewers over and over until they are almost cooked. Only then pour the marinade over them. Then turn the skewers over, pour the marinade over them again and continue until the desired degree of doneness is reached. Be careful not to burn the marinade. The paprika powder is a bit sensitive in this regard!
Recipe by Mona Leone
Mona is Europe's plancha expert, known from ZDF, SWR and specialist magazines and the daily press. The German-Italian worked in the grill industry before she discovered the plancha over ten years ago and has stuck with it ever since out of conviction. Her enthusiasm is infectious and today she is often referred to as the person who brought the topic of plancha to Germany. www.monaleone.de
Recipe from FIRE&FOOD Bookazine Plancha
