Japanese Skewered Lamb

This is yakitori thinking applied to lamb. Boneless lamb gets sliced paper-thin against the grain, marinated in soy sauce (or tamari) with honey, sherry, vinegar, garlic, and ginger, then woven onto skewers and broiled fast under high heat.

Cutting across the grain at ⅛ inch is the move that matters. At that thickness the meat cooks through in about two minutes per side, soaks up the marinade aggressively, and stays tender even on cuts that would otherwise be chewy. The honey caramelizes on the edges in the last seconds under the broiler, the soy gives savory depth, and the ginger and garlic keep any lamb gaminess in check.

Serve with steamed rice and pickled cucumbers, or pile onto a platter as appetizers for a party.

Pro Tips

• Slice the lamb when it is half-frozen; firm meat slices much more cleanly than soft
• Use tamari instead of soy sauce to make the dish naturally gluten-free
• Soak wooden skewers 30 minutes in water before threading or they scorch under the broiler
• Watch the broiler closely; thin meat goes from caramelized to leather in under 30 seconds
• Reserve some marinade before adding the meat so you can brush more on as the skewers broil

Variations

• Swap lamb for thinly sliced beef sirloin or chicken thigh; cooking time stays similar
• Sprinkle sesame seeds and chopped scallions over the finished skewers for a classic finish
• Stir a teaspoon of toasted sesame oil into the marinade for extra nutty depth