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Sticky Korean Lamb Skewers

Photo: Justin Walker; Styling: Cindy Barr
Yield Serves 4 (serving size: 1 skewer)
Lamb top round comes from the leg; it's a flavorful, boneless cut that's still tender enough for quick cooking.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.