De Nuong (Vietnamese Grilled Lamb Skewers)

Ingredients

• Wooden skewers (8-10, soaked in water)
• Salt (1 teaspoon, or to taste)
• Black pepper (1/2 teaspoon, or to taste)
• Lime juice (2 tablespoons, freshly squeezed)
• Vegetable oil (2 tablespoons)
• Honey (1 tablespoon)
• Soy sauce (2 tablespoons)
• Fish sauce (1 tablespoon)
• Lemongrass (2 stalks, finely minced)
• Garlic (4 cloves, minced)
• Lamb leg or shoulder (1.5 pounds, cut into 1-inch cubes)
• Sugar (1 tablespoon (for dipping sauce))
• Chili pepper (1, finely chopped (for dipping sauce))

Instructions

1. In a medium bowl, combine the minced garlic, lemongrass, fish sauce, soy sauce, honey, vegetable oil, lime juice, salt, and pepper to create a flavorful marinade.
2. Add the lamb cubes to the marinade, ensuring they are well-coated. Cover and let marinate for at least 1 hour, or preferably overnight in the refrigerator to enhance the flavors.
3. Preheat your grill to medium-high heat, ensuring it's hot enough to create a nice sear on the meat.
4. Thread the marinated lamb cubes onto the soaked wooden skewers, leaving a little space between each piece for even cooking.
5. Grill the skewers for about 10-12 minutes, turning occasionally to achieve a nice char and even cooking, until the lamb is cooked to your desired doneness.
6. While grilling, baste the skewers with any remaining marinade to keep the meat moist and flavorful.
7. Once cooked, remove the skewers from the grill and let them rest for a few minutes to allow the juices to redistribute.
8. For the dipping sauce, in a small bowl, mix lime juice, fish sauce, sugar, and chopped chili pepper until the sugar dissolves.
9. Serve the De Nuong skewers hot with a side of steamed rice and the tangy dipping sauce. Enjoy the delightful flavors!