What should we call these skewers? (Recipe in Description)

Prep and Rolling Technique

Derek Wolf demonstrates a clever surf-and-turf variation that reimagines the classic negimaki. By layering paper-thin sheets of beef (ideally shabu-shabu style ribeye or flank) and rolling them around strips of fresh salmon and whole chives or scallions, you create a striking pinwheel. The primary technical challenge lies in the preparation of the meat and the tension of the roll. To ensure the pinwheels hold together on the grillGrillTo cook using direct radiant heat. without unraveling, the beef sheets must overlap slightly to form a continuous, cohesive sheet. Once rolled tightly into a uniform log, it is sliced crosswise into one-inch rounds. The structural integrity is maintained by threading the skewers directly through the seams of the pinwheels.

High-Heat Direct Grilling and Basting

The cooking phase requires a preheated grillGrillTo cook using direct radiant heat. set to high heat (around 200°C / 400°F) for direct grilling. Because the beef is sliced incredibly thin and the salmon is cut into quarter-inch strips, the cooking window is exceptionally brief—only two to three minutes per side. To prevent the fish from drying out while achieving a char on the beef, constant attention is required. This is supported by an assertive butter-soy basteBasteTo repeatedly coat food with fat, juices or another liquid while it cooks. emulsified with minced garlic, ground cumin, chili flakes, and a touch of honey. Brushing the skewers generously with this mixture during every turn helps lubricate the proteins, flare up the flame for quick caramelisationCaramelisationThe thermal breakdown of sugars that creates browned colour and complex sweet, toasted flavours., and build a deeply savoury, spiced glazeGlazeA shiny coating applied to food to add flavour, colour, moisture or visual finish..

Service and Pitfalls to Avoid

A primary pitfall with this prep is moisture control and rolling technique. If the beef sheets are too thick, the exterior will overcook before the internal salmon is warmed through. Similarly, using salmon with the skin left on will ruin the texture of the bite. For service, a final coat of the hot butter basteBasteTo repeatedly coat food with fat, juices or another liquid while it cooks. immediately after removing the skewers from the grillGrillTo cook using direct radiant heat. ensures a glossy finish. This is then garnished with toasted sesame seeds, a light dusting of extra cumin and chili, and fresh chopped coriander to balance the richness of the butter and beef fat.