Makes up to 2 servingsReady in Prep 10 min Cook 8 min
Ingredients
Lamb marinade
2 Tbsp. vegetable oil
2 Tbsp. fish sauce
2 Tbsp. soy sauce
1 Tbsp. fresh ginger, minced
2 cloves fresh garlic, minced
12 Marcangelo Original Lamb Spiedini Skewers
Pickled Slaw
½ cup seasoned rice vinegar
2 Tbsp. white sugar
1 tsp. toasted sesame oil
1 cup carrots, julienned
1 cup baby cucumber, julienned
½ cup radishes, julienned
Spicy Mayo
2/3 cup mayonnaise
1 Tbsp. sriracha
2 green onion, finely chopped
4 soft buns, split
1/3 cup fresh cilantro leaves
Cooking Instructions
For the lamb marinade, in a small bowl mix together the vegetable oil, fish sauce, soy sauce, ginger and garlic. Place lamb spiedini in rectangular dish and pour marinade over, being sure to evenly coat. Allow flavours to infuse for 30 minutes at room temperature.
For the pickled slaw, in a saucepan, bring the rice vinegar, sugar and sesame oil to just boiling. Remove pan from heat and stir in the julienned carrots, cucumber and radishes. Let sit for 30 minutes.
For the spicy mayo stir together mayonnaise, sriracha and green onions. To cook the spiedini, pull the lamb skewers from the marinade and grill over medium heat, turning often, until cooked through, 5 to 7 minutes. When cooked pull lamb from skewers.
To serve the banh mi, spread some spicy mayo on both sides of split soft buns. Arrange lamb from 3 spiedini inside each bun and top evenly with pickled slaw and cilantro leaves. Enjoy!
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