Sticky Korean Lamb Skewers

Sticky Korean Lamb Skewers Recipe
Photo: Justin Walker; Styling: Cindy Barr
Lamb top round comes from the leg; it's a flavorful, boneless cut that's still tender enough for quick cooking.


Serves 4 (serving size: 1 skewer)

Recipe from

Cooking Light

Nutritional Information

Calories 262
Fat 12.3 g
Satfat 2.8 g
Monofat 4.8 g
Polyfat 3.4 g
Protein 24.6 g
Carbohydrate 13.8 g
Fiber 0.9 g
Cholesterol 73 mg
Iron 2.7 mg
Sodium 460 mg
Calcium 24 mg


2 green onions
2 tablespoons honey
2 tablespoons dark sesame oil
2 tablespoons lower-sodium soy sauce
1 teaspoon crushed red pepper
3 garlic cloves, minced
1 pound lamb top round, cut into 1-inch pieces
1 yellow bell pepper, cut into 1/2-inch pieces
Cooking spray
1/4 teaspoon kosher salt


1. Thinly slice green onions, reserving 2 tablespoons sliced dark green parts. Combine remaining green onions and next 5 ingredients (through garlic) in a large bowl. Add lamb and bell pepper to bowl; toss well to coat. Thread lamb and bell pepper pieces alternately onto each of 4 (10-inch) skewers.

2. Heat a large grill pan over medium-high heat. Coat pan with cooking spray. Add skewers to pan; grill 8 minutes or until lamb is desired degree of doneness, turning skewers after 4 minutes. Remove skewers to a platter, and sprinkle evenly with reserved 2 tablespoons green onions and salt.


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