Sticky jerk lamb kebabs served with flatbreads

Sticky jerk lamb kebabs

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Prep: 5 mins Cook: 5 mins


Serves 6

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

Nutrition and extra info

  • Freezable (uncooked only)

Nutrition: Per serving

  • kcal258
  • fat14g
  • saturates6g
  • carbs3g
  • sugars3g
  • fibre0g
  • protein29g
  • salt0.3g


  • 900g lamb steaks
  • 2 tbsp jerk paste or marinade
  • zest and juice of 1 lime



    The same shape, but smaller than…

  • 1 tbsp honey



    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • handful of chopped thyme leaves


  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.

  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.

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