Ghanaian Peanut and Spice Lamb Skewers (Yaazzi)
If you haven't tried Ghanaian food, the peanuts and warm spices in this dish taste familiar, yet come together in a way that's surprising. The recipe is from Robert Edwards, who was born in Ghana and is a backyard griller in Oakland--as well as a line cook at Oakland's Duende restaurant. In Ghana, yaazzi is the name for both the grilled skewers (traditionally lamb or goat) and the peanut and spice rub that's sprinkled on top. It's a specialty of Edwards's mother's Sisaala ethnic group. The skewers are also excellent with beef, and with almonds instead of peanuts. You'll need 12-in. metal or wooden skewers. To drink, Edwards serves beer or sparkling wine. This recipe goes with: Spiced Yogurt Sauce
- Time: 480 min
- Servings: 6
Source: Sunset Magazine
Ingredients
- SEASONING PASTE AND MEAT
- medium onion, chopped
- fresh ginger , peeled and chopped
- tablespoons peanut oil or olive oil
- tablespoon kosher salt
- tablespoon freshly ground pepper
- pounds boneless lamb shoulder or beef rib-eye , fat and silverskin trimmed, meat
- DRY RUB
- powdered peanut butter *
- tablespoons paprika
- tablespoons ground ginger
- teaspoons kosher salt
- teaspoon cinnamon
- SERVING
- Spiced Yogurt Sauce
- Smoked paprika
- Fresh herb sprigs such as lemon thyme or Mexican oregano