Chefs Chris Greve, Kevin Ryan and Jamie Evanoff The boozy skewer: tequila-chipotle lamb skewers
- Prep time 15Min
- Cook time 15Min
- Technique Grill
- Meat Lamb
- Cut Top Sirloin
- Serves 4
Grilled lamb skewers marinated in a tequila-chipotle sauce, served with a sweet coconut milk rum dipping sauce, garnished with cucumber and toasted coconut for a perfect balance of spice and sweetness.
Ingredients
For the Lamb:
- 450g lamb loin, cut into 1-inch cubes
- Tequila
- Chipotles in adobo sauce
- Brown sugar
For the Sauce:
- ½ cup rum
- 1 cup coconut milk Honey (to taste)
To Garnish:
- Cucumber, thinly sliced lengthwise
- Toasted coconut
Method
1. Puree chiles in adobo sauce and thin with a bit of tequila. Stir in brown sugar to taste. Marinate the lamb in the chili mixture for at least 30 minutes. Skewer 2 ounces lamb per portion.
2. Grill the lamb skewers to mark the outsides, but leave the interiors medium-rare.
3. Make a dipping sauce in a sauté pan: Pour in and cook off the rum until almost dry. Stir in coconut milk and honey and simmer until thickened.
4. Serve two skewers per portion, with cucumber on the side. Portion dipping sauce into a cup and garnish with coconut.
