Sticky Korean Lamb Skewers

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.

Yield: Serves 4 (serving size: 1 skewer)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 262
  • Fat: 12.3g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 4.8g
  • Polyunsaturated fat: 3.4g
  • Protein: 24.6g
  • Carbohydrate: 13.8g
  • Fiber: 0.9g
  • Cholesterol: 73mg
  • Iron: 2.7mg
  • Sodium: 460mg
  • Calcium: 24mg

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

Preparation

  1. 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. 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.
Note:

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.

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