These hogget skewers are all about letting great British ingredients do the talking. Cooked quickly over a fierce, direct heat, the hogget develops a beautifully caramelised exterior while staying tender and juicy inside, with rendered hogget fat adding an extra layer of richness.
To balance that richness, the skewers are served with two fresh, vibrant dressings: a silky herb mayonnaise and a punchy roasted tomato dressing. Finished with a scattering of capers, pickled onions or fresh herbs, this is a simple but impressive way to bring the flavour of the grill to the table.
Kasai Equipment Setup
Use your Kasai Grills skewers or grill over high direct heat.
- Grill temperature: 220–250°C
- You want a hot cooking surface to quickly caramelise the outside
Method
1. Prepare the Skewer
Cut the hogget fillet loin down the centre to create two long pieces. Portion each piece into 16 evenly sized chunks. Skewer four pieces per person.
2. Prepare the Herb Dressing
On high speed, blend your fresh herb with the 250ml of oil. Pour into a measuring jug. In the same blender, add the egg yolks, mustard, lemon juice and pinch of salt and blend together. Whilst blending, slowly drizzle in your herb oil until it creates a thick, herby mayonnaise.
3. Prepare the Tomato Dressing
Preheat an oven to 180C. Coat your tomatoes in a little oil and season with salt – roast in a single layer on a baking tray for 5 minutes until they begin to soften. Strain away some of their juices and blend the tomatoes on high speed with the cold pressed rapeseed oil and vinegar and a pinch of salt.
4. Grill
Brush the hogget skewers with hogget fat and season with salt.
Place the kebabs over high direct heat.
Caramelise for 6-8 minutes, turn regularly and brush with more hogget fat. Target internal temperature of 70C
5. Rest
Remove from the grill and allow to rest for 2 minutes before serving.
Serving Suggestion
Drizzle with the herb and tomato dressings and garnish with punchy flavours like capers or diced pickled onions, fresh herbs and edible flowers.
Tommy Banks’ Chef Shortcuts
Swap this: Skip steps 2 and 3 entirely! Herby dressings like a chimichurri, homemade or shop bought, are brilliant with hogget and cut through some of its richness.
Make it go further: Grilled lamb and hogget is incredibly versatile. These skewers could sit alongside a selection of salads in summer, or with braised lentils or a warm cous cous salad with toasted nuts, dried fruit and roasted root vegetables.
