These Mongolian Lamb Skewers transform a take away classic into a fun and delicious party dish. Sweet, salty and packed with flavour these grilled lamb skewers are sure to be a hit!
The sun has set, turning the sky pink, then purple until all that remains is the dark deep indigo of a summer nights sky. The only thing that lights the patio are thousands of glittering fairy lights, the strings sway gently in the warm summer breeze as they twinkle overhead like your own personal planetarium.
Down on the bottom patio the fire pit is lit and your friends gathered around watching the flames dance and disappear into the night as they savour their drinks and the important memories of friends catching up.
The grill is on and the sweet intoxicating smell of smoke starts to fills the air, a smell so comforting and familiar that it brings smiles to faces as they move towards the grill in anticipation of something delicious.
And you don’t disappoint, the sweet and salty Mongolian Lamb skewers with their burnished copper exterior are a delicious and welcome snack.
The colour reminiscent of the fiery sunset from earlier and the taste, familiar like your favourite takeaways, yet the smoke from the grill makes these lamb skewers something extra special. Something worth enjoying all summer long.
So I make Mongolian Lamb on the outdoor grill?
Mongolian lamb is traditionally cooked in a wok, or apparently traditionally it was cooked over an open fire on a warrior’s shield!
But when it is warm outside I love to use the grill, actually I love to use the grill all year round 😉
So these Mongolian lamb skewers reinvent the take away classic into a fun finger food.
You certainly don’t have to use a grill, you can do these inside on a griddle or in a fry pan, or put them under the broiler. But I think the smoke you get from the outdoor grill is 100% worth it.
What is used to marinade Mongolian Lamb?
I bet you have everything you need to make this dish already in your pantry or store cupboard.
You will need some cornstarch, soy sauce, brown sugar, garlic and sesame oil. To finish I like to add a little glaze so the sweet smoky flavor if the grill is enhanced, for this I use oyster sauce and honey. (But this step is optional)
These Mongolian lamb skewers are your favourite takeaway in easy to eat summer grilling form!
Why not pin this recipe for these Mongolian Lamb Skewers for later. Pin it here
Mongolian Lamb Skewers - A takeaway classic in finger form
You can change the measurement from US to metric at the bottom of this list
- 20 mini skewers soaked in water
- 1/2 lb lamb loin (or leg steaks)
- 2 tsp cornstarch
- 2 tbsp soy sauce
- 1 tbsp water
- 2 tbsp dark brown sugar
- 3 cloves garlic chopped
- 1 tsp toasted sesame oil
For the glaze
- 1 tbsp oyster sauce
- 1 tbsp honey
- 1 lime cut into small wedges
- Cut the lamb into bite size chunks and set to one side.
- Mix the marinade ingredients together until the sugar has dissolved.
- Add the lamb, then cover and refrigerate at least 1 hour or up to overnight.
- Remove the lamb from the marinade and thread each cube onto a skewer.
- Mix the oyster sauce and honey together and lightly coat the lamb skewers with the glaze.
To cook on the grill
- Heat the grill up with a high heat and then grill the lamb kebabs for 2 minutes on each side until charred and golden but still medium rare in the middle. (Or cook for longer if you do not like pink meat)
To cook under the broiler.
- Pre-heat the broiler on high.
- Line a baking sheet with tin foil and place a wire rack on top.
- Adjust the broiler/oven rack so it is 3" from the heat source.
- Broil the skewers for 3 minutes then turn and broil for 2 further minutes.
- To serve.
- Pile them high and serve with lime wedges and dipping sauce of your choice.
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