Korean-Style Lamb Kebabs
Grilled lamb kebabs marinated in a sweet and spicy Korean-inspired sauce, perfect for a keto meal.
Ingredients
- ●1 1/2 pounds Lamb shoulder, cut into 1-inch cubes
- ●2 tablespoons Korean chili flakes (gochugaru)
- ●2 tablespoons Brown sugar
- ●4 cloves Garlic, minced
- ●2 inches Ginger, minced
- ●2 tablespoons Soy sauce
- ●2 tablespoons Rice vinegar
- ●2 tablespoons Olive oil
- ●to taste Salt and black pepper
- ●for garnish Fresh cilantro, chopped
Instructions
- 1
In a large bowl, whisk together chili flakes, brown sugar, garlic, ginger, soy sauce, rice vinegar, and olive oil.
- 2
Add the lamb cubes to the marinade and mix until they are well coated.
- 3
Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
- 4
Preheat grill to medium-high heat.
- 5
Thread the marinated lamb cubes onto skewers, leaving a small space between each piece.
- 6
Grill the kebabs for 8-10 minutes per side, or until the lamb is cooked to your desired level of doneness.
- 7
Transfer the kebabs to a plate and garnish with chopped cilantro.
- 8
Serve immediately and enjoy!
- 9
Let the kebabs rest for 5 minutes before slicing and serving.
- 10
Slice the kebabs into thin strips and serve with your favorite sides.
- 11
Note: If using wooden skewers, be sure to soak them in water for 30 minutes before grilling to prevent them from catching fire.