Electric Griddle Lamb Skewers

Name: Electric Griddle Lamb Skewers
Total time: 55 min
Ingredients: 1.5 lbs lamb leg or shoulder, boneless; 2 tbsp oyster sauce; 1 tsp fine sea salt; 1.5 tsp ground cumin; 1 tsp coarsely ground black pepper; 1 medium yellow onion; 12–16 bamboo skewers, soaked 30 min; 2 tbsp neutral cooking oil, for brushing

Tender marinated lamb cubes threaded onto bamboo skewers with sweet onion, cooked to smoky perfection on a dual-zone electric griddle. A fuss-free alternative to an outdoor grill that delivers juicy, aromatic results every time.

55 min

Easy

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Story

Skip the backyard grill — this electric griddle version proves you can achieve beautifully charred, aromatic lamb skewers right on your countertop. The dual heating zones ensure every side gets golden and delicious.

Ingredients

lamb leg or shoulder, boneless 1.5 lbs

oyster sauce 2 tbsp

fine sea salt 1 tsp

ground cumin 1.5 tsp

coarsely ground black pepper 1 tsp

yellow onion 1 medium

bamboo skewers, soaked 30 min 12–16

neutral cooking oil, for brushing 2 tbsp

Instructions

Cut and marinate the lamb

Pat the lamb dry with paper towels, then cut it into roughly 1-inch cubes. In a bowl, toss the cubes with oyster sauce, salt, cumin, and black pepper until evenly coated. Let the lamb marinate at room temperature for 30 minutes so the flavors sink in.

Prepare the onion and skewers

Peel the onion and slice it into roughly 1-inch chunks, then separate the layers. Meanwhile, place the bamboo skewers in a deep dish and cover with cold running water; let them soak for at least 30 minutes to prevent scorching.

Assemble the skewers

Drain the skewers. For each one, push a piece of onion onto the skewer, followed by a marinated lamb cube. Alternate onion and lamb, finishing with a piece of onion on the end. This layering keeps the meat moist and adds a subtle sweetness.

Grill on the electric griddle

Lightly brush the griddle surface with a thin layer of oil and preheat it with both the top and bottom plates turned on. Arrange the skewers in a single layer and brush their tops lightly with oil. Close the lid and cook for about 15 minutes, flipping the skewers halfway through, until the lamb is deeply browned and cooked through.

Rest and serve

Transfer the finished skewers to a serving plate and let them rest for 2–3 minutes. Serve them as-is with flatbread and a squeeze of fresh lemon, or alongside a simple cucumber-tomato salad.