Sticky jerk lamb skewers with garlic sauce

Sticky jerk lamb skewers with garlic sauce
  • Serves icon Serves 5-6
  • Time icon Hands-on time 40 min, plus marinating

These sticky jerk lamb skewers make a delicious barbecue dish when you’re bored of burgers. Serve with generous helpings of the garlic sauce.

Recipe from Maureen Tyne of Maureen’s Brixton Kitchen.

Check out more barbecue recipes from around the world.

 

Nutrition: Per serving (for 6)

Calories
349kcals
Fat
19g (9.5g saturated)
Protein
32g
Carbohydrates
11g (7.8g sugars)
Fibre
2.2g
Salt
0.3g
Calories
349kcals
Fat
19g (9.5g saturated)
Protein
32g
Carbohydrates
11g (7.8g sugars)
Fibre
2.2g
Salt
0.3g

Ingredients

  • 900g boneless lamb leg, sliced into thin strips
  • 50ml malt vinegar
  • 2 red onions
  • 3 garlic cloves, chopped
  • 2 rosemary sprigs, leaves picked
  • 2 tbsp Caribbean lamb seasoning (see Know-how)
  • 3 peppers (a mixture of colours)
  • 1 large courgette
  • 2 tsp runny honey
  • Rice or flatbreads to serve

For the garlic sauce

  • 4 garlic cloves, finely chopped
  • 3 tbsp unsalted butter
  • Juice ½ lemon
  • 2 tsp cornflour, mixed with 4 tbsp water

Specialist kit

  • 8-10 large metal skewers

Method

  1. Put the lamb in a bowl and pour in the vinegar. Wash the meat with the vinegar, making sure all the pieces have been coated with the liquid, then drain and set aside.
  2. Roughly chop one of the onions and put it in a blender with the garlic, rosemary, lamb seasoning and 100ml water. Whizz until smooth, then pour over and massage into the lamb. Leave to marinate for at least 2 hours (or up to 24 hours).
  3. When you’re ready to cook the skewers, light a barbecue and wait until the coals are ready to cook (unless using pure charcoal – see charcoal tip). Cut the peppers, courgette and remaining onion into small 2-3cm chunks. Thread the vegetables and marinated lamb onto skewers, folding the strips of lamb onto themselves in a concertina shape, alternating with the veg. Grill the skewers for 20-25 minutes, turning regularly to cook evenly and brushing over any remaining marinade.
  4. For the garlic sauce, put a small pan over a low-medium heat (or towards the side of your barbecue if it’s big enough). Once hot, add the garlic and butter and cook gently for 5 minutes until the garlic has almost disintegrated into the butter. Add the lemon juice and 4 tbsp water, then season with salt and pepper. Stir the cornflour slurry into the sauce to make it creamy, then simmer for a few minutes until thickened. Keep warm.
  5. After removing the skewers from the heat, brush them with honey, wrap in foil and put back on the grill for 2 minutes to glaze. Serve with the garlic sauce and rice or flatbreads.

delicious. tips

  1. Caribbean lamb seasoning is available from Caribbean grocers or online. If you can’t find any, you can make your own by combining paprika, black pepper, salt, coriander, chilli, cumin and dried thyme.

Recipe By

Maureen Tyne

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Caribbean recipes

Jerk chicken with coconut rice and peas and pineapple salsa

We’ve made this Jamaican favourite a little bit more special...

Save recipe icon Save recipe icon Save recipe

Lamb leg steak recipes

Lemon and mint lamb kebabs with couscous salad

Lamb leg steaks are used in these easy-to-make lemon and...

Save recipe icon Save recipe icon Save recipe

Barbecued leg of lamb with tomato and mint salsa

The punchy marinade in this barbecue lamb recipe starts the...

Save recipe icon Save recipe icon Save recipe

Caribbean recipes

Easy jerk chicken and coconut rice

Bring a taste of Jamaica to your weeknight dinner with...

Save recipe icon Save recipe icon Save recipe

Mexican chicken skewers with guacamole

Mexican chicken skewers with guacamole are a great spicy dish...

Save recipe icon Save recipe icon Save recipe

Favourite chicken recipes

Spatchcock saffron chicken (joojeh kabab)

If you’re looking for a new and interesting way to...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.