Lamb satay with tomato salsa| By Njam

4 persons | Beef | Meat | Main dish

Prep time

This recipe is in collaboration with Njam

• Light a moderate amount of Binchotan charcoal, open the Shichirin’s vents two-thirds of the way, and let it heat up thoroughly. Once the Shichirin has reached the right temperature, place the grill grate inside.

Cook time

• Cut the lamb into cubes of about 2–3 cm.
   
• Finely mix all the ingredients (except the lemon juice, pepper, and salt) for the gremolata and mix a generous spoonful with the lamb cubes.
   
• Let marinate for about 30 minutes.
   
• Now add the lemon juice, pepper, and salt to the remaining gremolata.
   
• Prepare the tomato salsa. Thread the cherry tomatoes onto skewers, make a few small cuts in the skin with a knife, and grill them on the barbecue. Remove the skins and cut the flesh into pieces. Mix with the shallot, anchovy fillets, capers, and the rest of the gremolata.
   
• Also thread the lamb cubes onto skewers, season with pepper and salt, and grill them on the barbecue.
   

This recipe pairs well with grilled halloumi and yogurt dressing. Read more about this dish here.