Wow friends and family with a different kind of kebab. Sticky Korean Lamb Skewers have an Asian zing and are finger-licking-good.
Usually, when I see a recipe that combines several things I love, my reaction is along the lines of, ‘What a brilliant idea.’
Sometimes, however, as in this case, that’s not quite my reaction.
I love lamb. I mean really love lamb. As much as I adore a delicious, rare, Porterhouse, nothing beats a perfectly seasoned serving of lamb.
In fact, as with my steak, I tend to be a purist. A sprinkle of salt, a touch of pepper, and a rub of garlic is all a lamb chop needs before being placed on the grill or in a hot skillet.
On the flip side, I also love the Asian deliciousness that sesame oil, soy sauce and garlic create. Paired with chicken or pork, the combination can be downright magical.
However, throwing the Asian flavors together with my beloved lamb? Yeah, I was dubious. (I love that word.)
There’s no way I could find lamb top round so I settled on a leg of lamb, which was on sale at my grocery store for $6.99/pound. It was easy enough to work around the bone and cut the meat into 1-inch pieces.
Once that was done, I sliced my onions and minced my garlic, then mixed both with honey, sesame oil, soy sauce and red pepper flakes in a big bowl. I added my lamb and cut up yellow pepper then threaded the lamb and pepper on skewers. (I ended up with eight skewers, not four.)
The recipe calls for the skewers to be cooked in a grill pan. Since the magazine was published in December (of 2013), that makes sense but since we’re inching towards summer now, it would be just as easy, and tons more delicious, to cook on the grill.
This recipe proves why it’s good to push past doubt sometimes. It was delicious. The Asian flavors don’t overwhelm the taste of the lamb but do a good job of working alongside it. The coating does turn gloriously sticky and caramelizes beautifully on the pepper and lamb.
Doug and I both inhaled our kebab, laughed at the fact that we were supposed to eat just one skewer as a serving and grabbed another.
The only negative we found was the the teaspoon of red pepper flakes was too much. It had me tearing up and even Doug, who has a high tolerance for heat, thought it was a bit overwhelming.
What I’d Do Different Next Time
I’d dial back the red pepper flakes to a quarter or half teaspoon.
Green onions: $.99
Dark sesame oil: $6.29
Soy sauce: $2.49
Yellow bell pepper: $2.50
Sticky Korean Lamb Skewers Recipe
- 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 ½-inch pieces
- Cooking spray
- ¼ teaspoon kosher salt
- 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.