Occitan Chislic

Ingredients

In the original American Chislic recipe, beef is commonly used as the meat of choice. However, in this Occitan adaptation, we have replaced beef with lamb, which is more commonly consumed in Occitan cuisine. Additionally, we have incorporated traditional Occitan herbs and spices to infuse the lamb with authentic flavors. We alse have the original recipe for Chislic, so you can check it out.

• 500g (1.1 lb) lamb, cut into bite-sized pieces 500g (1.1 lb) lamb, cut into bite-sized pieces
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 tablespoon fresh rosemary, chopped 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped 1 tablespoon fresh thyme, chopped
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper 1/2 teaspoon cayenne pepper
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 22g, 7g
• Carbohydrates (total, sugars): 1g, 0g
• Protein: 30g
• Fiber: 0g
• Salt: 0.5g

Preparation

1. 1.
   In a bowl, combine the minced garlic, olive oil, rosemary, thyme, paprika, cayenne pepper, salt, and pepper.
2. 2.
   Add the lamb pieces to the marinade and toss until well coated. Allow the lamb to marinate for at least 1 hour, or overnight for enhanced flavor.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Thread the marinated lamb pieces onto skewers.
5. 5.
   Grill the skewers for about 8-10 minutes, turning occasionally, until the lamb is cooked to your desired level of doneness.
6. 6.
   Remove the skewers from the grill and let them rest for a few minutes before serving.

Treat your ingredients with care...

• Lamb — Choose lean cuts of lamb for a healthier option. Trim excess fat before marinating to reduce the overall fat content.

Tips & Tricks

• Soak wooden skewers in water for 30 minutes before threading the lamb to prevent them from burning on the grill.
• For a smoky flavor, grill the lamb skewers over charcoal instead of a gas grill.
• Serve the Occitan Chislic with a side of roasted vegetables or a fresh green salad for a complete meal.

Serving advice

Serve the Occitan Chislic as an appetizer at a gathering or as a main course accompanied by a side of roasted vegetables and crusty bread.

Presentation advice

Arrange the grilled lamb skewers on a platter, garnished with fresh herbs such as rosemary and thyme. Serve with a squeeze of lemon juice for added brightness.