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Sticky jerk lamb kebabs

Delicious barbecued or chargrilled on a pan, it's up to you.
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Feasting on lamb under the sun – it doesn’t get much more Aussie than that! These skewers are quick to prep and cook, but if you do have some extra time, marinate for a few hours before cooking – you’ll taste the difference!

After more Christmas finger food ideas?

Ingredients

Method

1.

Combine the brown sugar, allspice, ginger, cinnamon, cumin, black pepper, cloves and cayenne pepper in a bowl. Stir in the lime zest and juice, honey and thyme. Add the lamb and toss to coat.

2.

Thread the lamb onto metal or wooden skewers.

3.

Preheat a barbecue chargrill or chargrill pan over medium-high heat. Add the kebabs and cook for 2-3 minutes each side, or until the meat is charred but the inside is still a little pink. 

4.

Serve with the yoghurt, Lebanese bread and salad. 

COOK’S TIP:

  • If you are using wooden skewers, soak them in cold water for 20 minutes first.
  • If you have time, leave the meat to marinate for a few hours.

SERVING SUGGESTION:

Serve with an epic summer salad.

This recipe is from Diabetic Living

WATCH: After a different salad recipe? Try this salmon, potato and avocado salad

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