The smell of grilling yakitori takes me straight back to Tokyo, and late nights spent in izakaya bars with friends and colleagues. Plate after plate of skewers would arrive – not always identifiable, always delicious. But however many I’d eat, it never seemed enough to absorb the amount of sake I managed to drink…
I usually make my yakitori with chicken thighs, but breast meat works too – especially if you allow a bit of time to marinate the meat before grilling. Continue reading
Nigerian suya is thinly sliced skewered meat coated in a mixture of spices and ground peanuts and then grilled. Beef suya is common, but goat, chicken, liver, kidney and tripe are also used (and apparently cane rat). After looking at a few different recipes, I came up with my own combination that would work for a family meal. It is typically served with sliced tomato, onion and cabbage. Continue reading
For the lamb souvlaki, I used a marinade recipe from chef Simon Rimmer. I left the meat in the fridge overnight, and just whacked it onto skewers and the barbeque when I got back from work in the evening. Continue reading
Ten More Bites 