Korean · Dinner
Grilled Lamb Skewer Lettuce Wraps
Grilled lamb shoulder skewers seasoned with gochujang, garlic, and sesame oil, served in crisp butter lettuce leaves with steamed rice, scallion, and doenjang-sesame sauce. Char from a hot grill balances the marinade's sweetness while the fresh lettuce keeps the wrap light.
$7
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
486Calories
34.2gProtein
24.8gFat
32.1gCarbs
9.4gSugar
3.8gFiber
1380mgSodium
135mgChol
9.6gSat Fat
720mgPotassium
95mgCalcium
4.2mgIron
2.4mcgVitamin B12
9mgVitamin C
gluten-free-adaptable
spice-route
thirty-min-meals
hidden-gems
Instructions
1
Prep
Whisk together gochujang, minced garlic, sesame oil, soy sauce, and brown sugar. Toss lamb cubes through the marinade until evenly coated. Refrigerate 30 minutes.
2
Thread
Skewer the marinated lamb cubes onto a metal skewer, leaving space between pieces for direct heat exposure.
3
Grill
Cook the skewer over medium-high heat for 8 to 10 minutes, turning every 2 minutes, until the lamb is charred at the edges and firm when pressed.
4
Finish
Whisk doenjang, water, and rice vinegar together until smooth. Lay lettuce leaves on a plate, spoon rice into each, divide the lamb among the leaves, scatter sliced scallion and sesame seeds over top, and drizzle with sauce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g lamb shoulder
- 2 tbsp2 tbsp gochujang
- 4 cloves4 cloves garlic
- 2 tsp2 tsp sesame oil
- 1 tsp1 tsp soy sauce
- 1 tsp1 tsp brown sugar
- 88 butter lettuce leaves
- 2/3 cup130g cooked white rice
- 22 scallion
- 2 tsp2 tsp toasted sesame seeds
- 2 tsp2 tsp doenjang
- 2 tbsp2 tbsp water
- 1/2 tsp1/2 tsp rice vinegar
