Grilled Lamb Yakitori Skewers using Lamb Shoulder

Purchase 2 pounds of lamb from Sun Raised Foods and cut the meat into 1 inch cubes. Be careful to not create cubes that are too big to chew, or easily cook.

• If you want marbled meat, buy the Sun Raised Foods Lamb shoulder chops

• If you want leaner meat, buy the Sun Raised Foods Lamb Leg Steaks
  

Mix the cubed meat with salt and pepper before cooking.

• Some people like to add the meat to a marinade of spices consisting of cumin, rosemary, garlic and cayenne pepper but this is not necessary

Thread the meat onto metal or bamboo skewers that have been soaked in water to avoid charring the wood when grilling.

• Some people like to add cut red peppers, zuccini, mushrooms and onions in between the meat cubes.

Prepare 2 cups of jasmine rice as directed on the packaging as a bed for the lamb yakitori.

• Some people enjoy adding furikake to the rice.

Cooking

Heat grill or grill pan to medium-high. Cook the lamb skewers, turning occasionally, and adding additional salt to taste. When the skewers have reached the desired doneness remove them from the heat.

Serve the Lamb Yakitori on a bed of rice for each plate. Eat from the skewers or provide a knife and fork from those who need it.

A Bit More About Yakitori

Yakitori can be literally translated to "grilled chicken," from the Japanese words yaki (grill) and tori (chicken). However, Yakitori can consist of any bite-sized pieces of meat served on a bamboo skewer. “Hitsuji” mean sheep in Japanese and is a delicacy when it is prepared in yakitori style.

In Japan, yakitori can be a street food dish or a casual meal served in a parlor, frequently paired with Japanese beer or sake. In America, it's becoming trendy in restaurants, with chefs getting creative with other proteins and foods. It's likewise popping up in homes, especially at dinner parties, where the communal experience of cooking dinner over a hot grill offers a unique adventure and non-typical technique for putting dinner on the table.