Mongolian Lamb Skewers - A takeaway classic in finger form
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!
Prep Time5 mins
Cook Time5 mins
Marinating time1 hr
Total Time10 mins
Servings: 20 skewers
Use the options below to toggle between cups and grams (if relevant)
- 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 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.
Pile them high and serve with lime wedges and dipping sauce of your choice.
Calories: 28kcal | Carbohydrates: 2g | Protein: 2g | Cholesterol: 7mg | Sodium: 133mg | Potassium: 36mg | Sugar: 2g | Vitamin C: 0.2mg | Calcium: 3mg | Iron: 0.3mg