Classic Korean-Style Lamb Kebabs
A flavorful and spicy twist on traditional lamb kebabs, inspired by Korean barbecue. Marinated in a sweet and savory blend of soy sauce, garlic, and ginger.
Ingredients
- ●1 pound Lamb shoulder or leg, cut into 1-inch cubesFat-trimmed lamb for best results
- ●2 tablespoons Gochujang (Korean chili paste)Adjust to taste for desired spiciness
- ●2 tablespoons Soy sauceLow-sodium recommended
- ●1 tablespoon Brown sugarHelps balance acidity
- ●2 cloves Garlic, mincedMince to release oils for better flavor
- ●1 tablespoon Ginger, gratedFresh ginger for authentic flavor
- ●1 tablespoon Rice vinegarHelps balance acidity and adds depth
- ●1/4 cup Green onions, chopped (optional)Garnish or add to kebabs for extra flavor
Instructions
- 1
1. In a small bowl, whisk together gochujang, soy sauce, brown sugar, garlic, ginger, and rice vinegar to make the marinade.
- 2
2. Add the lamb cubes to the marinade and mix until they are evenly coated.
- 3
3. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight, up to 24 hours.
- 4
4. Preheat a grill or grill pan to medium-high heat.
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5. Thread the marinated lamb cubes onto skewers, leaving a small space between each piece.
- 6
6. Grill the kebabs for 8-10 minutes per side, or until the lamb reaches an internal temperature of 145°F (63°C) for medium-rare.
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7. Transfer the kebabs to a plate and let rest for 5 minutes before serving.
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8. Garnish with chopped green onions, if desired.
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9. Serve immediately and enjoy!