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Sticky jerk lamb kebabs

Delicious barbecued or chargrilled on a pan, it's up to you. - by Better Homes and Gardens
  • 12 Nov 2021
Sticky jerk lamb kebabs
Prep: 15 Minutes - Cook: 5 Minutes - Serves 6
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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

1 Tbsp brown sugar

1 tsp allspice

1 tsp ground ginger

1 tsp ground cinnamon

1 tsp ground cumin

Freshly ground black pepper

Pinch ground cloves

Pinch cayenne pepper

Zest and juice of 1 large lime

1 Tbsp honey

1 Tbsp chopped thyme

900g lamb leg steaks, trimmed of fat, chopped

85g (⅓ cup) low-fat Greek-style natural yoghurt

3 Lebanese bread rounds, halved, to serve

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

  • Food
  • Lamb Recipes
  • Lunch Recipes
  • Starters, Entrees & Appetisers Recipes
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