Remember to remove your skewers out of the packaging, pat dry
and leave to breathe.
Pre heat your griddle or heavy based frying pan until it
sizzles when you add a drop of oil. Season the skewers just prior
Lightly oil the meat with a little light olive oil, or a very
thin film of clarified butter.
Don't overcrowd the cooking base, a few on at a time.
Cook over high heat turning the skewers on all sides to create
a rich, charred crust, reducing heat to medium once crusted. Cook 4
to 5 minutes for lamb skewers.
Finish by glazing with a bbq sauce of your choice brushed over
the meat for the last couple of minutes or a simple squeeze of
lemon juice and a turn of peppermill.
Leave to rest in a warm place at least 5 minutes.
The meat will become more firm as it cooks, gently press with
your thumb, the more spring back you get the hotter the protein
cells have expand which means the more well done your meat is, for
a medium rare steak it should have a soft feel with a little spring