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Grilled Lamb Skewers with Haitian Epis
Grilled Lamb Skewers with Haitian Epis
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
60 minutes
Delicious grilled lamb skewers with zesty Haitian epis, perfect for BBQs or outdoor gatherings with loved ones.
Ingredients:
  • 600g lamb shoulder, medium dice
  • 2 red onions, medium dice (1-inch chunks)
  • 1 teaspoon Maldon salt flakes
  • 1 teaspoon smoked paprika
  • 150g Haitian Epis
  • Haitian Epis dipping sauce, for serving
  • 2 tablespoons olive oil
  • 200g Haitian Epis
Instructions:
  • Preheat your grill or broiler to a sizzling 400°F.
  • Enhance the flavors: In a spacious mixing bowl, generously season the lamb and red onion with 1 teaspoon of Maldon salt flakes, smoked paprika, and 1 teaspoon of black pepper. Mix well to ensure even distribution of the seasonings.
  • Coat the meat and red onions with 4 tablespoons of flavorful Haitian epis. Ensure they are thoroughly mixed and let them marinate for at least 30 minutes, or overnight for even more depth of flavor.
  • Thread the lamb and onions onto the skewers, layering 3-4 pieces of onion and lamb interchangeably on each skewer.
  • Cook the skewers until each side is beautifully golden and charred: If using a broiler, line a sheet pan with a rack, arrange skewers, and broil for 20 minutes, flipping halfway. If using a grill, cook for about 10 minutes, flipping every 2-3 minutes until well cooked and charred all around, ensuring they are golden-brown but not burned.
  • To make the dipping sauce, heat 2 tablespoons of olive oil in a medium pan over medium heat. Stir in the Haitian epis, 1 teaspoon of Maldon salt, and black pepper. Cook for 5-7 minutes until the color deepens and the consistency thickens. This flavorful sauce is now ready to be served with the lamb skewers.
  • Serve the lamb skewers alongside flavorful epis, a refreshing salad, and your choice of flatbread, fried rice, or pasta salad. Enjoy the dish! If you enjoyed it, share your feedback below by giving us some stars!

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