Lemon honey lamb kebabs

    5 hours

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

    1 person made this

    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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    Reviews in English (1)


    I marinated the lamb overnight and it was incredibly tender. The dipping sauce was great too. These made a very nice change from chicken or beef kabobs. Thankyou Nika for something a bit different.  -  27 May 2009  (Review from Allrecipes US | Canada)