Cooking time: 5 min – Preparation time: 5 min (Note: 1 hour resting time) – Makes: 6 skewers
Ingredients
6 slices of bacon
100 g Emmental cheese
4 tbsp soy sauce
2 tsp honey
A pinch of Espelette pepper
Freshly ground black pepper
Equipment:
Kokko kamado L or XL
Chamba black clay plate
Set of 4 skewers in high-quality stainless steel
Half stainless steel grill
or Half ceramic plate for indirect cooking
Preparation:
1. For the marinade: in a small dish, mix the soy sauce, honey, Espelette pepper, and a twist of freshly ground black pepper.
2. Place the bacon slices in the marinade, refrigerate, and let marinate for at least 1 hour.
3. Cut 6 sticks of Emmental cheese, the same length as the bacon slices and about 1cm by 1cm thick.
4. Skewer the cheese sticks with wooden skewers. Wrap each piece of cheese with a slice of marinated bacon.
5. On a well-heated Kokko, grill the skewers for a few minutes, turning them regularly (the cheese should melt slightly).
Tip: You can replace the Emmental with Gouda or another cheese. Add lime zest or ground ginger to the marinade for extra flavor.
Recipe created by Kevin Delfolie from the blog Cuisine Plus: www.cuisineplusleblog.com
