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If you've tried the Yakiami grill and have fallen in love with Japanese-style grilling, this is for you. This grill looks nothing like the domed charcoal kettle versions you're used to seeing. It's much cooler.
This rectangular grill can actually be used tableside. (Just make sure you're outdoors!) Japanese grills use sumo or binchotan charcoal in lieu of typical briquettes. The difference is that Japanese charcoal burns cleaner so you can grill your meats and veggies on your picnic table without the smoke being an issue.
What I like doing is beef satays, swordfish-bacon kebabs, pork skewers or even scallop yakitori for all my guests to see while they're passing around appetizers at the table. It's fun for guests to watch everything being prepped and cooked right in front of them. Consider this a fun twist on your sit-down dinner. This is much more interactive and makes for an entertaining night of eating.
Swordfish-Bacon Kebabs with Cilantro Gremolata
- 1 cup chopped cilantro
- 3 lemons, zested and juiced
- 1 tablespoon minced garlic
- 2 stalks lemongrass, white part only, finely minced
- 1/2 cup extra virgin olive oil
- 12 slices of bacon
- 1 pint cherry tomatoes
- 1 1/2 pounds center-cut swordfish, cut into 1x1-inch cubes
- 4-8 long satay skewers, soaked in water
- Kosher salt and freshly ground black pepper to taste
- Cooking spray
Prepare a hot grill, sprayed slick. In a bowl, combine the cilantro, lemon zest and juice, garlic, lemongrass and extra virgin olive oil. Season with kosher salt and freshly ground black pepper to taste. Assemble the kebabs by first skewering one end of the bacon and following with swordfish cube. Weave the bacon in between the swordfish and tomato as you thread each onto the skewer. Lay the kebabs in a dish and take 1/3 of the gremolata and rub all over kebabs. Let marinate for at least 20 minutes. Season the kebabs with salt and pepper and grill until bacon is cooked through, about 8 minutes. Plate using a satay plate and serve with remaining gremolata in dipping bowl.