Sticky jerk lamb kebabs

Sticky jerk lamb kebabs

Active Ingredients

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

Approach

  • STEP 1

    Dice the lamb steaks.

  • ACTION 2

    Heat a griddle pan or BBQ and cook the kebabs for 2-3 minutes each side (depending on the heat) up until the meat is charred however the within still a little pink, drizzling with a little bit more honey as they prepare.

Dish from Good Food magazine, August 2018

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