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Post by smokey on Jan 3, 2014 16:55:24 GMT 10
I found this by Camdira on ABBQF and it really pricked my ears. Tomorrow I go hunting for a lamb shoulder to bone out and a few other things. Its basicly reads as Cumin, Chilli & Szechuan marinated lamb skewers. The web shows all sorts of variations so I will be sure to post up what I end up doing  |
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Post by smokey on Jan 4, 2014 17:28:20 GMT 10
I just mixed this up, Decided to stick with Cam's recipe and "Oh Man" I can just tell its going to be good.
Only change I made was less salt . a little less chilli and added a spash of Chinese cooking wine.
I boned out a shoulder and will grill skewers on the weber go anywhere over gidgee charcoal
Pic's will come later as its for Sunday dinner.
The smell is just amazing. With out the liquids This spice mix could become a very distinct rub.
If I can substitute soy sauce with a powder form it will be a winner 
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Post by Gus65 on Jan 5, 2014 9:52:00 GMT 10
Saw that one and was very interested. Would love to do it but my eldest son isn't quite up to super hot chilli dishes yet and the other two just eat snags. By how much did you reduce the chilli?
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Post by smokey on Jan 5, 2014 10:28:18 GMT 10
By half and its still bleeding hot.
Salt also by half. I never go over standard brine levels as a rule for basicly anything.
Thats 1 table spoon salt per litre of marinade.
I set aside some lamb for the kids basic kabobs
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