Sticky Jerk Lamb Kebabs Recipes
STICKY JERK LAMB KEBABS
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
Provided by Cassie Best
Categories Dinner, Lunch, Main course, Supper
Time 10m
Number Of Ingredients 5
Steps:
- 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.
- 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.
Nutrition Facts : Calories 258 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Protein 29 grams protein, Sodium 0.3 milligram of sodium
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