From the Land Where Grilling Began: Asian Skewered Grilled Lamb

When it comes to grilling, Asia is the area of the world where meat first met an open flame.

No matter what country you visit in Asia, you will see open fire vessels on the street and sizzling away on those flames will be luscious chunks of marinated meat. The aroma will draw you to the food stand and once you take your first bite, you will realize why Asian grilling is considered one of the worlds tastiest.

For this venture into Asian grilling we will be using lamb. The best way to prepare your lamb for this dish is to take a boneless leg of lamb and trim off the excess fat. Once the excess fat has been removed, simply cut the meat into chunks. The meat can be marinated anywhere from 60 minutes to overnight. If marinating the lamb over 60 minutes, you will want to refrigerate it.

IMPORTANT: If using bamboo skewers, soak them for about 30 minutes in cold water to prevent them from catching on fire during the grilling process.

If you're not fond of grilling, you can also make this dish under the broiler.


You can get the FREE recipe for Asian Skewered Grilled Lamb from Fusion Asiana @ http://on.fb.me/1ISHzFY