Grilled Lamb Skewers with Thai-Style Peruvian Marinade
A fusion of Thai and Peruvian flavors in this grilled lamb skewers recipe. Marinated in a mixture of soy sauce, garlic, and aji amarillo peppers, these skewers are perfect for a summer barbecue.
Ingredients
- ●1.5 lbs Lamb shoulder, cut into 1-inch cubespreferably boneless
- ●2 Peruvian aji amarillo peppersdiced
- ●2 tbsp Thai red curry pastestore-bought or homemade
- ●1 tbsp Fish sauceoptional
- ●1 tsp Brown sugaror to taste
- ●2 tbsp Soy sauceor to taste
- ●3 cloves Garlic, mincedor to taste
- ●1/4 cup Fresh cilantro, choppedfor garnish
- ●to taste Saltor to taste
Instructions
- 1
In a blender or food processor, combine aji amarillo peppers, curry paste, fish sauce, brown sugar, soy sauce, and garlic. Blend until smooth.
- 2
In a large bowl, whisk together the marinade mixture and 2 tbsp of olive oil. Add the lamb cubes and mix well to coat.
- 3
Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
- 4
Preheat grill to medium-high heat.
- 5
Thread the lamb cubes onto skewers, leaving a small space between each piece.
- 6
Grill the skewers for 8-10 minutes per side, or until cooked to desired doneness.
- 7
Transfer the skewers to a plate and garnish with chopped cilantro.
- 8
Serve immediately and enjoy!