Ingredients with Measurements:
- 1 lb lamb leg meat, cut into 1-inch cubes
- 1/4 cup soy sauce
- 2 tbsp hoisin sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1/4 tsp red pepper flakes
- 1 red bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 1 red onion, cut into 1-inch pieces
- 8 skewers
Special equipment needed:
- Grill or grill pan
- Mixing bowl
Step-by-step instructions:
1. In a mixing bowl, whisk together soy sauce, hoisin sauce, honey, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes.
2. Add lamb cubes to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
3. Preheat grill or grill pan to medium-high heat.
4. Thread lamb, bell peppers, and onion onto skewers, alternating between meat and vegetables.
5. Grill kebabs for 8-10 minutes, turning occasionally, until lamb is cooked to desired doneness.
6. Serve hot.
- Time:
Preparation time: 10 minutes + marinating time
- Cooking time: 8-10 minutes
Temperature:
- Grill or grill pan at medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 280
- Fat: 12g
- Carbohydrates: 17g
- Protein: 25g
Substitutions for ingredients:
- Beef or chicken can be substituted for lamb.
- Tamari sauce can be used instead of soy sauce.
- Molasses or maple syrup can be used instead of honey.
- Apple cider vinegar can be used instead of rice vinegar.
- Canola oil can be used instead of sesame oil.
Variations:
- Add pineapple chunks to the kebabs for a sweet and tangy twist.
- Use different vegetables such as zucchini, mushrooms, or cherry tomatoes.
- Add more red pepper flakes for a spicier kick.
Tips and tricks:
- Soak wooden skewers in water for 30 minutes before using to prevent them from burning on the grill.
- Cut lamb and vegetables into similar-sized pieces to ensure even cooking.
- Don't overcrowd the skewers to allow for even cooking.
Storage instructions:
- Leftover kebabs can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Kebabs can be reheated in the microwave or oven until heated through.
Presentation ideas:
- Serve kebabs on a platter with a side of rice or salad.
Garnishes:
- Chopped cilantro or green onions can be sprinkled on top for added flavor.
Pairings:
- Serve with a side of steamed rice or quinoa.
Suggested side dishes:
- Grilled vegetables such as asparagus or eggplant.
- A simple green salad with a vinaigrette dressing.
Troubleshooting advice:
- If the lamb is not cooked to desired doneness, continue grilling until it reaches the desired temperature.
Food safety advice:
- Make sure to cook lamb to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Mongolian cuisine is known for its use of lamb and beef in dishes, as well as the influence of Chinese and Russian cuisine.
Flavor profiles:
- The marinade for these kebabs is sweet, savory, and slightly spicy.
Serving suggestions:
- These kebabs are perfect for a summer barbecue or a weeknight dinner.
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Region: Mongolian