Cooking time: 5 min - Preparation time: 5 min (Caution, 1h rest) - For: 6 skewers
Ingredients
6 slices of bacon
100 g Emmental cheese
4 tbsp. soy sauce
2 tsp. honey
A pinch of Espelette pepper
Ground pepper
Equipment:
Kamado Kokko L or XL
Chamba black clay plate
Set of 4 skewers in high-quality stainless steel
Half stainless steel grill
or Ceramic half stone for indirect cooking
Preparation:
1. For the marinade: in a small dish, combine soy sauce, honey, Espelette pepper and a turn of the pepper mill.
2. Place the bacon slices in the marinade, chill and marinate for at least 1 hour.
3. Cut 6 Emmental cheese sticks the same length as the bacon slices, and about 1cm by 1cm wide.
4. Prick Emmental sticks with wooden skewers. Surround each piece of Emmental with a slice of marinated bacon.
5. On a hot Kokko, cook the skewers for a few minutes, turning regularly (the cheese should melt slightly).
Tip: You can replace the Emmental with Gouda or another cheese. You can add lime zest or ginger powder to the marinade.
Recipe created by Kevin Delfolie of the Cuisine Plus blog: www.cuisineplusleblog.com
