Toronto-style Grilled Lamb Skewers

Ingredients

In this Toronto-style adaptation, we incorporate flavors from various cuisines found in the multicultural city. The marinade includes a combination of soy sauce, maple syrup, garlic, ginger, and a touch of chili flakes, adding a Canadian twist to the traditional Japanese dish. The grilling technique remains the same, ensuring the lamb is cooked to perfection, but the flavor profile is enhanced with the addition of Toronto's diverse culinary influences. We alse have the original recipe for Jingisukan, so you can check it out.

• 1.5 lbs (680g) lamb shoulder, cut into bite-sized pieces 1.5 lbs (680g) lamb shoulder, cut into bite-sized pieces
• 1/4 cup (60ml) soy sauce 1/4 cup (60ml) soy sauce
• 2 tablespoons maple syrup 2 tablespoons maple syrup
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated 1 tablespoon fresh ginger, grated
• 1/2 teaspoon chili flakes 1/2 teaspoon chili flakes
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Salt and pepper, to taste Salt and pepper, to taste
• Skewers, soaked in water for 30 minutes Skewers, soaked in water for 30 minutes

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 8g
• Carbohydrates (total, sugars): 6g, 4g
• Protein: 30g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine soy sauce, maple syrup, minced garlic, grated ginger, chili flakes, vegetable oil, salt, and pepper.
2. 2.
   Add the lamb pieces to the marinade, ensuring they are well coated. Cover and refrigerate for at least 2 hours, or overnight for maximum flavor.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Thread the marinated lamb onto the soaked skewers, leaving a small gap between each piece.
5. 5.
   Place the skewers on the preheated grill and cook for about 8-10 minutes, turning occasionally, until the lamb is cooked to your desired doneness.
6. 6.
   Remove from the grill and let the skewers rest for a few minutes before serving.
7. 7.
   Serve the Toronto-style Grilled Lamb Skewers hot, garnished with fresh herbs and accompanied by your favorite side dishes.

Treat your ingredients with care...

• Lamb shoulder — For the best results, choose boneless lamb shoulder and trim any excess fat before cutting it into bite-sized pieces.
• Maple syrup — Opt for pure maple syrup to add a touch of natural sweetness to the marinade.

Tips & Tricks

• Soaking the skewers in water before grilling helps prevent them from burning.
• For an extra burst of flavor, brush the skewers with the marinade while grilling.
• If you prefer a spicier kick, increase the amount of chili flakes in the marinade.
• Serve the skewers with a squeeze of fresh lemon juice for a tangy twist.
• Experiment with different herbs and spices in the marinade to customize the flavor to your liking.

Serving advice

Toronto-style Grilled Lamb Skewers are best served hot off the grill. Arrange them on a platter and garnish with fresh herbs such as cilantro or mint for a pop of color. Serve alongside a refreshing salad or grilled vegetables to complete the meal.

Presentation advice

To elevate the presentation, arrange the skewers on a wooden board or a rustic platter. Sprinkle some sesame seeds or chopped green onions over the skewers for an added visual appeal. Serve with a side of dipping sauce, such as a yogurt-based tzatziki or a spicy harissa sauce, for an extra burst of flavor.