Lemon honey lamb kebabs

Lemon honey lamb kebabs


1 person made this

About this recipe: A minted honey and lemon sauce provides a great tasting variation on these lamb kebabs.


Serves: 4 

  • 25g chopped fresh mint
  • 180ml dry white wine
  • 2 tablespoons lemon juice
  • 2 tablespoons honey
  • 1.3kg cubed lamb stewing meat
  • 18 - 24 small shallots, peeled
  • 8 bamboo skewers, soaked in water for 30 minutes
  • 1 tablespoon apricot preserves
  • 2 teaspoons cornflour
  • 1 tablespoon water

Prep:45min  ›  Cook:10min  ›  Extra time:4hr5min  ›  Ready in:5hr 

  1. Combine the mint, wine, lemon juice and honey in a mixing bowl. Add the lamb and shallots, and toss to mix. Cover, and refrigerate 4 hours to overnight.
  2. Preheat an outdoor BBQ for medium-high heat, and lightly oil grate.
  3. Strain the marinade from the lamb into a small saucepan; set aside. Thread the lamb and shallots onto the skewers, using 3 shallots per skewer. Cook the skewers on the preheated BBQ until the lamb has cooked to your desired degree of doneness, about 8 minutes for medium-well.
  4. Meanwhile, bring the reserved marinade to a simmer over medium heat. Whisk in the apricot preserves until dissolved, then reduce heat to medium-low, and simmer gently for 5 minutes, adding water if needed to keep the sauce from burning. Dissolve the cornflour in 1 tablespoon of water, and whisk into the sauce to thicken; simmer the sauce 30 seconds longer. Serve with the lamb skewers.

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