Japanese Seven-Spice Lamb Kebabs
The Japanese seasoning blend called shichimi togarashi adds big flavors of chile and citrus to this exciting recipe from Oaktown Spice Shop in Oakland, California. The marinating time is flexible, and you can cook the meat on an outdoor grill or a grill pan in the kitchen. You’ll need 10-in. bamboo skewers.
How to Make It
1
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.
2
About 30 minutes before cooking, soak six 10-in. bamboo skewers in water and let meat stand at room temperature. Heat a grill to medium-high (350° to 450°), or set a grill pan on the stove over medium-high heat.
3
Remove lamb from marinade (save marinade) and thread onto skewers. Make sauce: Bring marinade to a boil in a small frying pan over medium heat, stirring occasionally; set aside.
4
Grill lamb (covered if on an outdoor grill), turning occasionally, 7 to 8 minutes total for medium-rare.
5
Serve lamb with rice, sauce, and grilled vegetables, if you like.
* If boned lamb shoulder isn’t available, buy 3 lbs. bone-in shoulder chops. The Japanese seasoning blend called shichimi togarashi typically contains a mix of chile flakes, citrus zest, seaweed, sesame seeds, and other seasonings. Find it in the international aisle at well-stocked grocery stores, at Asian markets, and at oaktownspiceshop.com.
Ingredients
Lamb and Marinade
1 ½ lbs boned lamb shoulder* or leg of lamb, cut into 1-in. cubes
1 tsp kosher salt
¼ cup unseasoned rice vinegar
2 tbsp canola oil
2 tbsp shichimi togarashi* (Japanese seven-spice blend)
2 tbsp mirin
2 tsp Thai or Vietnamese fish sauce
1 tsp soy sauce
2 garlic cloves, minced
1 piece fresh ginger (about 1 in.), peeled and grated
Serving
Steamed rice
Grilled small carrots and thick slices of onion (seasoned with olive oil, salt, and pepper before cooking), optional
Directions
1
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.
2
About 30 minutes before cooking, soak six 10-in. bamboo skewers in water and let meat stand at room temperature. Heat a grill to medium-high (350° to 450°), or set a grill pan on the stove over medium-high heat.
3
Remove lamb from marinade (save marinade) and thread onto skewers. Make sauce: Bring marinade to a boil in a small frying pan over medium heat, stirring occasionally; set aside.
4
Grill lamb (covered if on an outdoor grill), turning occasionally, 7 to 8 minutes total for medium-rare.
5
Serve lamb with rice, sauce, and grilled vegetables, if you like.
* If boned lamb shoulder isn’t available, buy 3 lbs. bone-in shoulder chops. The Japanese seasoning blend called shichimi togarashi typically contains a mix of chile flakes, citrus zest, seaweed, sesame seeds, and other seasonings. Find it in the international aisle at well-stocked grocery stores, at Asian markets, and at oaktownspiceshop.com.
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