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.
Sticky Korean Lamb Skewers
Lamb top round comes from the leg; it's a flavorful, boneless cut that's still tender enough for quick cooking.
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- 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
- 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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