Sticky Korean Lamb Skewers


  • 2 green onions
  • 2 TBS honey
  • 2 TBS dark sesame oil
  • 2 TBS lower-sodium soy sauce
  • 1 tsp. crushed red pepper
  • 3 garlic cloves, minced
  • 1 lb. lamb top round, cut into 1-inch pieces
  • 1 yellow bell pepper, cut into 1/2 inch pieces
  • Cooking spray
  • 1/4 tsp. kosher salt


Thinly slice green onions, reserving 2 TBS 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 TBS green onions and salt.