Trinidadian Spiced Tsouvras

Ingredients

Trinidadian Spiced Tsouvras differs from the original Greek Tsouvras by incorporating Trinidadian spices and flavors. The marinade is infused with local herbs and spices such as thyme, allspice, and Scotch bonnet peppers, giving the dish a distinct Caribbean kick. Additionally, the traditional Greek accompaniments are replaced with tangy tamarind chutney and coconut rice, adding a tropical twist to the dish. We alse have the original recipe for Tsouvras, so you can check it out.

• 2 pounds (900g) boneless lamb shoulder, cut into cubes 2 pounds (900g) boneless lamb shoulder, cut into cubes
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 tablespoons fresh lime juice 2 tablespoons fresh lime juice
• 2 tablespoons Trinidadian curry powder 2 tablespoons Trinidadian curry powder
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• 1 tablespoon ground allspice 1 tablespoon ground allspice
• 2 teaspoons minced garlic 2 teaspoons minced garlic
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon Scotch bonnet pepper, finely chopped (adjust to taste) 1/2 teaspoon Scotch bonnet pepper, finely chopped (adjust to taste)
• Tamarind chutney, for serving Tamarind chutney, for serving
• Coconut rice, for serving Coconut rice, for serving

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat: 25g (Saturated Fat: 8g)
• Carbohydrates: 5g (Sugars: 1g)
• Protein: 42g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the olive oil, lime juice, curry powder, thyme, allspice, garlic, cumin, paprika, salt, black pepper, and Scotch bonnet pepper.
2. 2.
   Add the lamb cubes to the marinade and toss until well coated. Cover the bowl and refrigerate for at least 2 hours, or overnight for best results.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Thread the marinated lamb cubes onto skewers, leaving a small space between each piece.
5. 5.
   Grill the skewers for about 10-12 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.
7. 7.
   Serve the Trinidadian Spiced Tsouvras with tamarind chutney and coconut rice.

Treat your ingredients with care...

• Lamb shoulder — For the best results, choose boneless lamb shoulder with some marbling, as it will ensure a juicy and flavorful outcome.
• Trinidadian curry powder — If you can't find Trinidadian curry powder, you can substitute it with regular curry powder mixed with a pinch of ground allspice and cayenne pepper for a similar flavor profile.
• Scotch bonnet pepper — Adjust the amount of Scotch bonnet pepper according to your spice tolerance. Be cautious as it is a very hot pepper.

Tips & Tricks

• Soak wooden skewers in water for 30 minutes before grilling to prevent them from burning.
• For an extra burst of flavor, squeeze fresh lime juice over the grilled Tsouvras before serving.
• If you prefer a milder spice level, remove the seeds and membranes from the Scotch bonnet pepper before chopping.

Serving advice

Trinidadian Spiced Tsouvras is best served hot off the grill. Arrange the skewers on a platter and drizzle them with tamarind chutney for a tangy kick. Serve alongside fluffy coconut rice to balance the flavors and create a complete Trinidadian feast.

Presentation advice

For an eye-catching presentation, arrange the skewers on a bed of fresh lettuce leaves and garnish with sprigs of fresh thyme. Serve the tamarind chutney in a small bowl on the side, allowing guests to dip the Tsouvras as desired.