Name: Grilled Lamb Skewers with Haitian Epis
Prep time: 10 min
Cook time: 10 min
Yield: 5
Ingredients: 600g lamb shoulder, medium dice -; 2 red onions, medium dice (1-inch chunks) -; 1 teaspoon Maldon salt flakes -; 1 teaspoon smoked paprika -; 1 teaspoon black pepper -; 150g Haitian Epis -; Haitian Epis dipping sauce, for serving -; 2 tablespoons olive oil -; 200g Haitian Epis -; 1 teaspoon Maldon salt flakes -; 1 teaspoon black pepper -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Grilled Lamb Skewers with Haitian Epis

1. 600g lamb shoulder, medium dice -

2. 2 red onions, medium dice (1-inch chunks) -

3. 1 teaspoon Maldon salt flakes -

4. 1 teaspoon smoked paprika -

5. 1 teaspoon black pepper -

6. 150g Haitian Epis -

7. Haitian Epis dipping sauce, for serving -

8. 2 tablespoons olive oil -

9. 200g Haitian Epis -

10. 1 teaspoon Maldon salt flakes -

11. 1 teaspoon black pepper -

How to cook deliciously - Grilled Lamb Skewers with Haitian Epis

1. Stage

Preheat your grill or broiler to medium high heat, about 400°F.

2. Stage

Season the lamb: In a large mixing bowl, season the lamb and red onion with 1 teaspoon Maldon salt flakes, smoked paprika, and 1 teaspoon black pepper. Toss to combine.

3. Stage

Marinate the lamb: Add 4 tablespoons of the Haitian epis to the meat and red onions. Thoroughly mix until the meat and onions are coated. Allow the meat and onions to marinate for a least 30 minutes, this can be left overnight to marinate too.

4. Stage

Make the lamb skewers: Assemble the lamb and onions onto the skewers, alternating between lamb and onion pieces. You want to add 3-4 pieces of onion and lamb to each skewer.

5. Stage

Grill or broil the skewers: Using a broiler: Place all the skewers onto a sheet pan lined with a rack and place under the broiler for 20 minutes, flipping halfway through, so that both sides get a nice golden color. Using a grill: Place the skewers on the grill using tongs and cook, about 10 minutes, flipping every 2-3 minutes to ensure all sides are well cooked. You will know your skewers are cooked once each side is well charred with a beautiful golden-brown color but not burnt.

6. Stage

Cook down the epis: While the lamb skewers are underway, cook down the Haitian epis for dipping. In a medium pan over medium heat, add 2 tablespoons olive oil. Add the Haitian epis, 1 teaspoon Maldon salt, and black pepper. Cook, stirring occasionally, 5-7 minutes. You will notice the color changing from bright green to a darker green color. The consistency will also become thicker as the water evaporates from the paste. Remove from the heat and set aside until ready to serve.

7. Stage

Serve: Serve the lamb skewers with cooked-down epis, a light salad and some flatbread, fried rice, or a pasta salad. Did you love this recipe? Give us some stars below!