What is Mongolian Barbecue? Originating in China's Shantung Provine, Mongolian Barbecue was adopted by Genghis Kahn of Mongolia in the 13th Century. Lore tells us the Kahn's soldiers would place meat and vegetables on top of their metal shields and cook over their campfires.
The aroma would cause their enemies surrender without a fight. Using wood, natural gas or hot coals to heat the cast-iron grill, chefs have been creating delicious meals for centuries. Smell the mouth-watering aroma of freshly grilled meat and vegetables and you will understand how this tasty dish helped Genghis Kahn conquer China.
Thursday, August 31, 2006
Mongolian Lamb Barbecue
1/3 cup hoisin sauce
2 tablespoons oyster sauce
2 tablespoons soy sauce
2 tablespoons dry sherry
2 tablespoons rice vinegar
2 tablespoons canola oil
1 tablespoon honey
1 tablespoon minced ginger
1 tablespoon minced garlic
1/2 teaspoon crushed red pepper flakes (optional)
1 boneless leg of lamb, about 2 pounds, trimmed of excess fat, cut into 1-1/2-inch cubes
3 red or yellow bell peppers, cut into 1-inch squares
To make the marinade: In a medium bowl, whisk hoisin sauce through red pepper flakes.
Place the lamb in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 1 to 2 hours, turning occasionally. Allow the lamb to stand at room temperature for 20 to 30 minutes before grilling.
Remove the lamb from the bag and discard the marinade. Skewer the lamb alternately with the bell pepper squares. Grill the skewers over Direct Medium heat until cooked to desired doneness, about 8 minutes for medium-rare, turning occasionally. Serve warm.
2 tablespoons oyster sauce
2 tablespoons soy sauce
2 tablespoons dry sherry
2 tablespoons rice vinegar
2 tablespoons canola oil
1 tablespoon honey
1 tablespoon minced ginger
1 tablespoon minced garlic
1/2 teaspoon crushed red pepper flakes (optional)
1 boneless leg of lamb, about 2 pounds, trimmed of excess fat, cut into 1-1/2-inch cubes
3 red or yellow bell peppers, cut into 1-inch squares
To make the marinade: In a medium bowl, whisk hoisin sauce through red pepper flakes.
Place the lamb in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 1 to 2 hours, turning occasionally. Allow the lamb to stand at room temperature for 20 to 30 minutes before grilling.
Remove the lamb from the bag and discard the marinade. Skewer the lamb alternately with the bell pepper squares. Grill the skewers over Direct Medium heat until cooked to desired doneness, about 8 minutes for medium-rare, turning occasionally. Serve warm.
# posted by BBQ Maniac @ 6:36 AM 
