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Vietnamese Street Sandwich with Lamb Spiedini

25 mins




  • 2 tbsp vegetable oil

  • 2 tbsp each soy sauce and fish sauce (or oyster sauce)

  • 1 tbsp minced fresh ginger root

  • 2 cloves garlic, minced

  • 12 Marcangelo Original Lamb Spiedini Skewers


  • 1/2 cup seasoned rice vinegar 2 tbsp granulated sugar

  • 1 tsp sesame oil

  • 1 cup grated carrots

  • 1 cup each julienned seedless cucumber and julienned radishes

  • 1/3 cup fresh coriander leaves


  • 2/3 cup mayonnaise

  • Dash sriracha sauce

  • 2 green onions, finely chopped

  • 4 soft rolls, split lengthwise

Substitute a light flavoured Japanese marinade or salad dressing for the vinaigrette in the slaw. To save time, you can also use prepared bottled minced garlic and ginger root.

Cooking Instructions

  1. Mix together the oil, soy sauce, fish sauce, ginger and garlic. Place lamb spiedini in rectangular dish. Pour marinade over, making sure to coat all of lamb. Let rest at room temperature for 30 minutes.

  2. Slaw: Bring vinegar, sugar and sesame oil just to a boil over high heat in saucepan. Stir in carrots, cucumber and radishes, stirring until well coated. Let stand at room temperature for 30 minutes.

  3. Mayonnaise: Stir together mayonnaise, sriracha and onions. Set aside.

  4. Grill Marcangelo Lamb Spiedini over medium heat, turning often, until cooked through, 5 to 7 minutes.

  5. Spread mayonnaise on both sides of cut bun. Arrange meat from 3 skewers inside each bun. Top evenly with slaw. Divide coriander leaves equally among buns.


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