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

Ingredients

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

Method

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.