This is a Brazilian spicy dish. You can try other types of meat, but lamb blends well with the sauce.
Serves 4
marinade for 4 hours
1 1/4 pounds (570 g) organic lamb fillet or diced leg or rump
6 Tbs. (90 ml) Chili and Cumin Marinade* (or to taste)
14 ounces (400 g) drained palm hearts or artichoke hearts
black pepper to taste
rice and black beans
1. Cut the lamb into bite-size cubes.
2. Place in a bowl and toss with 4 Tbs. (60 g) marinade sauce.
3. Cover and marinate in the refrigerator for at least 4 hours or overnight.
4. Barbecue or place a broiler race at the highest level in the stove.
5. Cut each palm heart/artichoke hearts in half.
6. Thread them onto skewers, lamb-'heats-lamb...
7. Season with black pepper.
8. Cook 8-10 minutes, turning.
9. Remove the skewers and brush with the remaining sauce.
10. Let it rest for 10 minutes before serving with rice and black beans.
*Chili and cumin marinade:
Makes about 3/4 cup (180 ml)
3 ounces (90 g) red chiles
6 organic garlic coves, chopped
3 Tbs. (45 ml) Japanese rice wine
2 Tbs. (30 ml) red wine vinegar
1 tsp. (5 g) toasted cumin seeds
1/2 tsp. (2,5 g) dried oregano
1/4 cup (60 ml) olive oil
1. Blend all the ingredients in a food processor.
2. Refrigerate up to a week.
