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Sticky jerk lamb kebabs

Sticky jerk lamb kebabs served with flatbreads

Sticky jerk lamb kebabs

Name: Sticky jerk lamb kebabs
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 6
Ingredients: 900g lamb steaks; 2 tbsp jerk paste or marinade; zest and juice of 1 lime; 1 tbsp honey; handful of chopped thyme leaves

Cassie Best

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Serves 6

Easy

Prep: 5 mins

Cook: 5 mins

A star rating of 5 out of 5.3 ratingsRate

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Leave the lamb to marinate for a few hours if you have time, to give these kebabs even more flavour. You can also use goat meat if you can get hold of it

Freezable (Freezable (uncooked only))

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Ingredients

Nutrition

Units:

MetricUS

900g lamb steaks
2 tbsp jerk paste or marinade
zest and juice of 1 lime
1 tbsp honey
handful of chopped thyme leaves

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Nutrition: Per serving

kcal258
fat14g
saturates6g
carbs3g
sugars3g
fibre0g
protein29g
salt0.3g

Method

step 1

Dice the lamb steaks. Toss with the jerk paste or marinade, the lime zest and juice, honey, thyme leaves and some seasoning. Thread onto metal skewers (or soak wooden ones in water for 20 mins before using) and set aside until you’re ready to cook.
step 2

Heat a griddle pan or BBQ and cook the kebabs for 2-3 mins each side (depending on the heat) until the meat is charred but the inside still a little pink, drizzling with a little more honey as they cook. Cover with foil and rest for 5 mins, then serve in flatbread with yogurt, fresh herbs and salad.

Recipe from Good Food magazine, August 2018

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A star rating of 5 out of 5.3 ratings

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