Spicy Grilled Lung

Spicy Grilled Lung

This is an amazing explosion of flavor and texture made with one of the least notable organs of the animal.

Preparation Time: 10 minutes

Cooking Time: 1 hour

Marinade time: 2 hours to overnight

Grilling time: 6 minutes

 

Cooking utensils:

Cooking pot – medium size

Covered Dish or Ziploc baggie for marinating

Tongs

Grill

Skewers

 

Ingredients:

Lung

Boiling spices

Salt – 1 teaspoon

Pepper – ¼ teaspoon

Cinnamon –1 teaspoon

Ginger – ½ teaspoon dry or 1 teaspoon fresh

Marinade Mix

Olive oil – 1 tablespoons

Sesame oil – ½ teaspoon

Chili oil – ½ teaspoon

Soy sauce – 3 tablespoons

Honey – 2 tablespoons

Place the lungs in a pot with water, salt, pepper, cinnamon, and ginger.  Bring to a boil and then simmer for one hour.

Slice the lung into ½ inch cubes.  Place the slices in a marinade of olive oil, sesame oil, chili oil, soy sauce and honey.  Marinade in a refrigerated environment for two hours to over night.

Skewer the cubes and grill over a hot coal bed.  Grill the first side for two to three minutes and then turn over and grill for another two minutes.  Serve hot off the grill.


More recipes from the Animal Processing Workshops
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Learn more about our Animal Processing Workshops.

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