Check out this roundup of some of our fave dishes featuring Aussie beef & lamb on skewers. Proof positive that everything tastes better on a stick!
1. Chef Ellie Campbell's lamb skewers (left) are classic izakaya fare with expertly balanced flavors. The earthy sweetness of the hoisin-shoyu marinade and the lean, natural sweetness of Aussie lamb find a perfect counterpoint in a spicy and rich coconut-peanut sambal dipping sauce. Sake-soaked raisins take it over the top!
2. These skewers are an Aussome bar snack, with all sorts of appeal for modern diners. Coffee and fermented black garlic lead the flavors in the marinade, which then gets served on a bed of farro and wild mushrooms, with a curry mayo for added kick.
3. Chef Michael Sutton's take on yakitori (bottom right), the ubiquitous Japanese street food, takes a simple marinade and reduces it to a sweet-savory glaze on skewered cubes of Aussie lamb leg. He uses Japanese 7-spice for heat, and an egg yolk cooked to a precise 60°C for an optional rich (and sexy!) dipping sauce. *Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
4. Our mate Chef Aaron Brooks took a Peruvian classic, the anticucho (left) –traditionally made with beef heart – and made it more accessible to American palates with an Aussie grassfed flat iron steak. The bold flavors of the peruviana aji panca sauces find a place to shine. And who doesn't love meat and potatoes, especially in a bite-size format!