Mongolian Grilled Meat Skewers
The Quirky Foodster Team
Ingredients
- Mutton or beef, cut into cubes — 600 g (1.3 lb)
- Oil — 2 tbsp
- Cumin — 1 tsp
- Black pepper — 1 tsp
- Salt — to taste
- Onion, thinly sliced, to serve — 1
Method
- Toss the meat cubes with oil, cumin, pepper and salt, and let marinate for at least 30 minutes.
- Thread the meat onto skewers.
- Grill over hot charcoal (or a hot grill pan), turning occasionally, for 10–12 minutes until browned outside and cooked through.
- Serve hot, scattered with sliced raw onion.
Introduction: Skewers of marinated mutton grilled over open flame, a popular street food found at markets and festival grounds across Mongolia.
Cultural Background: Grilled meat skewers reflect the deep centrality of mutton and beef in Mongolian cuisine, cooked simply over charcoal to bring out the natural flavour of the meat, popular at both everyday food stalls and larger festival gatherings.
Tips: Don’t overcrowd the skewers — leave a little space between pieces for even charring. Marinate for as long as possible for the deepest flavour.
Variations: Use beef instead of mutton for a milder flavour. Serve with a simple dipping sauce of soy sauce and vinegar.
Storage: Refrigerate cooked skewers in an airtight container for up to 2 days.
Reheating: Reheat in a hot dry pan for 2–3 minutes per side, or briefly under a hot grill, to restore some char.
Nutrition: Per serving (approx.): 300 kcal, 26 g protein, 20 g fat, 3 g carbohydrate.
FAQs:
Q: What meat is most traditional?
A: Mutton, reflecting the central role of sheep in Mongolian herding
Q: Can this be cooked indoors?
A: Yes, a hot grill pan or broiler can approximate the charcoal-grilled
- Mutton or beef, cut into cubes — 600 g (1.3 lb)
- Oil — 2 tbsp
- Cumin — 1 tsp
- Black pepper — 1 tsp
- Salt — to taste
- Onion, thinly sliced, to serve — 1
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