Cooking time: 10 min – Preparation time: 15 min – Serves: 4
Ingredients:
24 slices of beef carpaccio
1 tbsp olive oil
Leerdammer-style cheese
3 tbsp light soy sauce
1 tbsp rice vinegar
1 tbsp caster sugar
1 tbsp lime juice
Equipment:
Kokko kamado Little, L or XL
Round cast iron cooking plate
or Cast iron plancha plate
Charcoal
Preparation:
1. Start by preparing your marinade. In a bowl, mix the soy sauce, rice vinegar, sugar, and lime juice. Add the beef carpaccio slices, making sure to separate each one. Marinate for 1 hour in the refrigerator.
2. Cut medium-sized, rectangular slices of cheese. Wrap each piece with 2 slices of carpaccio and thread onto a skewer.
3. Light your Kokko kamado on medium heat and lightly oil the cooking plate.
4. Once hot, place your skewers on the plate and turn them frequently. Grill for a total of 10 minutes until the cheese is nicely melted.
Serve your yakitori with a bowl of miso soup!
