The BBC Good Food logo
Sticky jerk lamb kebabs served with flatbreads

Sticky jerk lamb kebabs

By
A star rating of 5 out of 5.2 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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

  • Freezable (Freezable (uncooked only))
Nutrition: Per serving
NutrientUnit
kcal258
fat14g
saturates6g
carbs3g
sugars3g
fibre0g
protein29g
salt0.3g
Advertisement

Ingredients

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

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.

Goes well with

Recipe from Good Food magazine, August 2018

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.2 ratings
Advertisement
Advertisement
Advertisement

Sponsored content