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Skewered Honey Lamb
French-Style Lamb Kebabs
1 lb. lean lamb shoulder, cut into small cubes
1 bell pepper, cut into cubes
1 small white onion, cut into cubes
2 tsp. Burleson's clear wildflower honey
1 lime, squeezed for the juice
1 Tbls. fresh tarragon, chopped finely
1 tsp. fresh thyme
dash fines herbs, if you have it
1/2 tsp. dried lavender leaves, if you have it
1/4 tsp. ginger
1 tsp. Silver Swan soy sauce

2 skewers
spearmint sprigs for garnish


Blend the lime juice, honey, soy sauce, and spices to make a marinade; marinate the lamb overnight in the marinade.

Layer the meat on skewers between bell pepper and onion. Set a broiler and place the meat under the broiler. Watch it carefully so it does not burn. This usually needs about 15 minutes on either side. However, I sometimes pre-cook the lamb at 250 degrees to make it tender another 20 minutes in the oven prior to broiling it. Either way, it should turn out fine.

When I make this, I often make the same marinade and roast half chicken breast on skewers. I serve this with a spring mix side salad, or hot flatbread, fresh cheese, and cucumber slices with basil, mint, and tarragon, or with green beans and a wild rice blend.

Preparation Time: 35 minutes Serves: 2
Recipe Origin: United States
Submitted by:
Anne Spackman
New York
United States
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