Shared by Asaf Doktor
Shared by Asaf Doktor
Chicken Skewers With Lamb Fat
Yield: 8 - 10 servings
Chicken Skewers With Lamb Fat
Yield: 8 - 10 servingsFamily Journey
Tel Aviv
This recipe was shared by Asaf Doktor. Read more about his family in "The Grilling Tradition of Israel’s Independence Day" and try his recipes for vegetarian chopped liver and raw zucchini salad.
Ingredients
- 2 ¼ pounds of boneless skinless chicken thighs, cut into 1” cubes
- ¾ pound lamb fat, diced into ¾” cubes
- 10 large metal skewers
- 2 ½ teaspoons high quality sweet paprika, divided
- Kosher salt
- Canola oil
- 1 bunch parsley, for serving
Preparation
Step 1
Light the charcoal or fire up the grill.
Step 2
Assemble the 10 skewers: on each skewer alternate two chicken cubes followed by one lamb fat cube three times for a total of 9 pieces per skewer.
Step 3
Brush the skewers with canola oil and season each with ¼ teaspoon of paprika and kosher salt.
Step 4
When the grill is ready, place the skewers on the grill and roast until they are browned and the fat is golden and very aromatic, about 10-12 minutes.
Step 5
Serve immediately on top of a bed of fresh parsley sprigs.
