These grilled lamb skewers with Haitian epis make an excellent choice for barbecues or outdoor meals. Serve as finger snacks for family and friends.
These grilled lamb skewers with Haitian epis make an excellent choice for barbecues or outdoor meals. When you have family and friends over, serve them as finger snacks or canapes, or include them in a family meal with rice, pasta, or a side salad.
Marinate the lamb in the delectable finger-licking Haitian epis paste, which includes Maldon salt, black pepper, and smoked paprika for color and a little smokey flavor. Add onions or sweet bell peppers on the skewers if desired, although this is entirely optional.
What Is Epis Paste?
Haitian Epis is created using a combination of fresh herbs, onions, garlic, and peppers (both sweet and spicy)—the exact ingredients and quantities vary from person to person. This paste pairs wonderfully with barbecued and grilled meats, and I’m confident you’ll enjoy it on lamb!
This spice paste is equally suitable for the grill as it is for stews and other foods. You can use lamb, beef, or chicken—whatever suits your fancy.
Prepping Lamb for Skewers
If you purchased bone-in lamb, you’ll want to remove the bone and cut it into chunks. You can do this by first cutting your meat into vertical strips then follow up by using the strips to cut them horizontally into about 1-inch cubes.
The best cuts for lamb skewers are boneless lamb shoulder, lamb sirloin, and lamb leg. I chose lamb shoulder cutlets because I believe they have the appropriate meat-to-fat ratio, making them lovely and soft. You want the meat to have some fat, but not a lot.
If you bought bone-in lamb, remove the bone and cut it into bits. You can accomplish this by first cutting the beef into vertical strips, then using those strips to cut it horizontally into 1-inch cubes.
Marinate for the Best Flavor
Coat the lamb in a generous amount of the Haitian epis and let it rest for at least 30 minutes so that the flavors of the epis can seep into the lamb chunks. Before adding the epis, you’ll need to season the lamb well. In this recipe, I use Maldon salt flakes, black pepper, and smoked paprika.
No Grill? No Problem!
The best part of this recipe is that you do not need to have a gas or charcoal grill for outdoor grilling, though of course you can and should use one if you like. If you live in an apartment, you can enjoy lamb skewers by broiling them to perfection!
Epis Is Magic for Grilling
Haitian epis is great for grilling a variety of meats, or even fish or seafood. You can even serve a mixed grill platter for friends or family by following the exact recipe and using chicken, prawns, diced salmon fillets, beef steaks, or pork.
What to Make Ahead
You can make the epis 2-3 days ahead of time and refrigerate it in an airtight container.
You can also season the diced lamb with the dry spices and the epis. This can also be done 4 to 5 days ahead of time and left in the fridge.
Make It a Meal
Enjoy these skewers on their own with the cooked-down Haitian epis paste, which can be used as an additional dipping sauce or simply smothered on top of the skewers.
For a nice lunch on a summer day, serve the skewers with a light salad and some flatbread. For a more substantial meal, serve your skewers with fried rice or a side of a lovely pasta salad.
Ingredients
- 600g (1.3 pounds) lamb shoulder, cut into 1-inch chunks
- 2 red onions, medium dice (1-inch chunks)
- 1 teaspoon Maldon salt flakes
- 1 teaspoon smoked paprika
- 1 teaspoon black pepper
- 150g Haitian epis paste
Haitian Epis dipping sauce, for serving
- 2 tablespoons olive oil
- 200g Haitian epis
- 1 teaspoon Maldon salt flakes
- 1 teaspoon black pepper
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Preheat your grill or broiler to medium-high heat, about 400°F.
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Season the lamb:
In a large mixing bowl, season the lamb and red onion with 1 teaspoon Maldon salt flakes, smoked paprika, and 1 teaspoon black pepper. Toss to combine.
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Marinate the lamb:
Add 4 tablespoons of the Haitian epis to the meat and red onions. Thoroughly mix until the meat and onions are coated.
Allow the meat and onions to marinate for a least 30 minutes, this can be left overnight to marinate too.
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Make the lamb skewers:
Assemble the lamb and onions onto the skewers, alternating between lamb and onion pieces. You want to add 3-4 pieces of onion and lamb to each skewer.
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Grill or broil the skewers:
Using a broiler: Place all the skewers onto a sheet pan lined with a rack and place under the broiler for 20 minutes, flipping halfway through, so that both sides get a nice golden color.
Using a grill: Place the skewers on the grill using tongs and cook, about 10 minutes, flipping every 2-3 minutes to ensure all sides are well cooked. You will know your skewers are cooked once each side is well charred with a beautiful golden-brown color but not burnt.
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Cook down the epis:
While the lamb skewers are underway, cook down the Haitian epis for dipping. In a medium pan over medium heat, add 2 tablespoons olive oil.
Add the Haitian epis, 1 teaspoon Maldon salt, and black pepper. Cook, stirring occasionally, 5-7 minutes. You will notice the color changing from bright green to a darker green color. The consistency will also become thicker as the water evaporates from the paste.
Remove from the heat and set aside until ready to serve.
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Serve:
Serve the lamb skewers with cooked-down epis, a light salad, and some flatbread, fried rice, or a pasta salad.
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Conclusion:
Grilled Lamb Skewers with Haitian Epis showcase the rich and vibrant flavors of Haitian cuisine while providing a delightful grilling experience. The unique blend of herbs, spices, and aromatics in the Haitian Epis marinade elevates the lamb skewers, infusing them with layers of bold and savory tastes.
The preparation of Haitian Epis adds a cultural touch to the dish, highlighting the importance of traditional seasonings in Haitian cooking. The marinated lamb, when grilled to perfection, offers a succulent and aromatic experience that is sure to captivate the senses.
This dish not only brings together the deliciousness of grilled lamb but also celebrates the art of marinating with a distinct Haitian flair. Grilled Lamb Skewers with Haitian Epis are an excellent choice for those seeking a flavorful, exotic, and culturally-inspired addition to their grilling repertoire.
FAQ
What are Grilled Lamb Skewers with Haitian Epis?
- Grilled Lamb Skewers with Haitian Epis are a flavorful and aromatic dish featuring marinated lamb pieces threaded onto skewers and grilled to perfection. The marinade, known as Haitian Epis, is a traditional blend of herbs, spices, and aromatics that imparts a unique and authentic Haitian flavor to the grilled lamb.
2. How is Haitian Epis prepared for the lamb skewers?
- Haitian Epis is a green seasoning paste that typically includes ingredients such as parsley, scallions, garlic, thyme, bell peppers, and other aromatic herbs. It is blended to form a smooth paste, which serves as a marinade for the lamb skewers, infusing them with bold and savory flavors.
3. Can the lamb skewers be prepared in advance?
- Yes, the lamb skewers can be marinated in the Haitian Epis ahead of time to allow the flavors to intensify. Marinating the lamb for a few hours or overnight in the refrigerator enhances the taste, resulting in a more flavorful and tender grilled dish.
4. What sides pair well with Grilled Lamb Skewers with Haitian Epis?
- These lamb skewers pair well with various sides, including traditional rice and beans, grilled vegetables, or a fresh salad. The vibrant and robust flavors of the Haitian Epis complement a range of accompaniments, offering a well-balanced and satisfying meal.
5. Can the recipe be adapted for different types of meat?
- Yes, the recipe is versatile and can be adapted for different types of meat, such as chicken, beef, or even shrimp. The Haitian Epis marinade works well with various proteins, allowing for flexibility in preparing a diverse range of grilled skewers.
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