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Spiced Lamb Skewers

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Spiced Lamb Skewers
Recipe type: Entree
Spiced Lamb Skewers is a Peruvian food recipe served with salsa.
  • 2 lb Lamb loin, sliced
  • 5 tbsp Garlic paste
  • 4 tbsp Ají panca paste
  • Salt to taste
  • Black pepper to taste
  • Cumin to taste
  • Oregano, dried to taste
  • Oregano, fresh to taste
  • 5 tbsp Red wine vinegar
  • 13½ oz Dark malt beer
  • 6 oz Canola oil
  • 30 Bamboo skewers, soaked in water
  • 12 oz Ají amarillo, whole
  • 7 oz White onion, quartered
  • 1 Garlic clove
  • 1 oz Huacatay, fresh leaves
  • 1 oz Cilantro, leaves and stems
  • 4 oz Canola oil
  • Salt to taste
  • Water as needed
  1. Bring the beer to a boil in a saucepan and reduce by a quarter. Add garlic, panca, salt, pepper, cumin, oregano and wine, and marinate lamb for at least six hours.
  2. Transfer all of the salsa ingredients to a blender and purée until smooth. Refrigerate until ready to serve.
  3. Assemble the meat onto the bamboo skewers. Add the oil to the reserved lamb marinade and adjust the seasoning adding more herbs, spices, salt and pepper. The reserved marinade should double in volume.
  4. Heat a grill over high heat and grease the grate with oil. Using tongs grill the lamb skewers on each side until cooked through and baste with the marinade.
  5. Serve immediately with salsa.

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