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Sticky Jerk Lamb Kebabs |
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| Serves 3 |
Prep 5 mins |
Cooking 5 mins |
Easy |
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Ingredients |
450g lamb steaks
1tbsp jerk paste (see Jerk Paste)
zest and juice of 1/2 lime
1/2 tbsp honey
handful of chopped thyme leaves
seasoning
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Jerk paste
1 big bunch spring onions, roughly chopped
½ a small onion
½ tsp dried thyme, or 1 tbsp thyme leaves
juice 1 lime
2 tbsp soy sauce
2 tbsp vegetable oil
3 tbsp brown sugar
1 tbsp ground allspice
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Dice the lamb steaks. Toss
with 1 tbsp jerk paste or marinade, the zest and juice of
1/2 lime, 1/2 tbsp honey, a handful of chopped thyme
leaves and some seasoning.
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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 is 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 yoghurt, fresh herbs
and salad.
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DAILY
DINNERS 
