Fusion Kitchen · Dinner
Korean-Spiced Honey Lamb Skewers
Gochujang and Honey Lamb Souvlaki
A Greek-Korean original, lamb shoulder marinated in gochujang and honey so the Korean fermented chilli paste and the Mediterranean souvlaki tradition produce skewers where the sweet heat caramelises into a blistered crust that makes both traditions recognisable and neither dominant.
$$
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
520Calories
34gProtein
22gFat
38gCarbs
8gSugar
3gFiber
780mgSodium
92mgChol
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Instructions
1
Prep
Mix gochujang, honey, soy sauce, 2 cloves garlic, sesame oil, and rice vinegar. Toss 400g lamb cubes to coat; rest 10 minutes. Mix Greek yoghurt, grated cucumber, doenjang, 0.5 clove garlic, mint, lemon juice, and salt for tzatziki. Thread lamb onto 4 skewers.
2
Char
Heat griddle pan over high heat until smoking. Cook skewers 3 to 4 minutes per side, turning twice, until deeply charred and honey blisters and caramelises on all surfaces.
3
Rest
Remove skewers from heat and rest 2 minutes. While lamb rests, warm flatbreads and thinly slice red onion.
4
Plate
Spread doenjang tzatziki generously over warm flatbreads. Slide lamb from skewers onto bread. Top with red onion, coriander, and toasted sesame seeds. Serve with lemon wedges.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14 oz) boneless lamb shoulder
- 2.5 tbsp gochujang
- 2 tbsp honey
- 1.5 tbsp soy sauce
- 2.5 garlic cloves
- 1 tsp sesame oil
- 1 tsp rice vinegar
- 1 tbsp neutral oil
- 150g (5 oz) full-fat Greek yoghurt
- 0.5 medium cucumber
- 1 tsp doenjang
- 5g (small handful) fresh mint
- 1 tbsp lemon juice
- pinch fine sea salt
- 2 flatbreads
- 0.5 small red onion
- 10g (small handful) fresh coriander
- lemon wedges
- 1 tsp toasted sesame seeds