Cooking time: 10 min - Preparation time: 15 min - Serves: 4
Ingredients:
24 slices beef carpaccio
1 tbsp. olive oil
Leerdammer cheese
3 tbsp. salted soy sauce
1 tbsp. tablespoon rice vinegar
1 tablespoon caster sugar
1 tablespoon lime
Equipment:
Kamado Kokko Little, L or XL
Round cast-iron griddle
or Plancha cast-iron griddle
Charcoal
Preparation:
1. First, make your marinade. Mix the soy sauce, rice vinegar, sugar and lime in a bowl. Dip the beef carpaccio into the marinade, making sure to separate the slices from each other. Leave to marinate for 1 hour in the fridge.
2. Cut medium-sized rectangular slices of cheese. Wrap each piece with 2 slices of carpaccio and skewer.
3. Light your Kokko over medium heat and lightly oil the baking tray.
4. Once hot, arrange your skewers and turn them often. Allow to brown for a total of 10 minutes. The cheese should be well melted.
You can accompany your yakitori with Miso soup!
