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

  • Prep:5 mins
    Cook:5 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 258
  • fat 14g
  • saturates 6g
  • carbs 3g
  • sugars 3g
  • fibre 0g
  • protein 29g
  • salt 0.3g


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


  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.

  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.

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