Lamb top round comes from the leg; it's a flavorful, boneless cut that's still tender enough for quick cooking.
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
1/4 teaspoon kosher salt
How to Make It
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.
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.
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.
I used beef because it's our preference. I substituted 1 tsp chili garlic sauce for the red pepper then marinated all the ingredients for 2 hours before threading onto skewers. It had some heat but not too much so even the youngest child enjoyed. Served with steamed rice and roasted broccoli for a quick and easy meal.