Spiced Honey Mint Lamb Skewers Recipe
If you're catering for a party, it's good to have a repertoire of recipes that are easy to cook in bulk. These spiced honey mint lamb skewers are one such recipe, great for summer barbecues and equally delicious during the winter months. Recipe developer Jennine Rye has devised this delicious dish with a Greek twist, which is why these lamb skewers make the perfect companion to tangy and herby tzatziki sauce.
While common in a number of Mediterranean cuisines, lamb is a little less popular in America, but because of this, it can be a great ingredient for special occasions. Similar to beef but with a deeper flavor, lamb is absolutely delicious, and if you're trying it for the first time, it is sure to become a firm favorite.
Rye's recipe does involve a few stages, but all of them are relatively simple, and once you've given this recipe a go, you'll know that it is most definitely worth it. Whether for guests or your own weekly meal prep, these delicious skewers will go down a treat when served alongside other classic barbecue favorites, such as fried potatoes, fresh salads, or even rice recipes.
Gather the ingredients for these spiced honey mint lamb skewers
To make this spiced honey mint lamb skewers recipe, first you will need to gather the ingredients. There are 3 main components to the recipe. Firstly, there is the marinade, for which you will need some fresh mint, honey, lemon juice, garlic cloves, ground cumin, chili flakes, and olive oil. For the accompanying tzatziki sauce, you will want cucumber, yogurt, dill, and some more mint, garlic, and lemon juice. Lastly, the headline act on the billing is the lamb itself; Rye recommends leg of lamb, which is among the best cuts of lamb to grill since it is well marbled with fat yet sturdy enough to stay on the skewers during the cooking process.
Make the marinade
Marinating meats is a common procedure that results in deliciously flavored dishes, but that isn't the only reason behind the method. This process also serves to soften proteins that might otherwise be a bit tough, as the acids and salts react with the meat fibers to break them down and tenderize them. To make this particular marinade, put the chopped mint, honey, lemon juice, crushed garlic cloves, cumin, chili flakes, and olive oil into a bowl and mix thoroughly.
Prep and marinate the lamb
Now for the lamb. Be sure to use a sharp knife to safely cut the lamb into 1- to 1 ½-inch cubes, unless your butcher is able to do this for you, and then add it to the marinade to soak up all the sweet, spiced, minty freshness. Contrary to popular belief, you don't need to marinate meats for 24 hours for the flavors to work their magic; just 15 minutes will do in this case. The salt and lemon juice will soften the meat and help it stay tender after it's cooked, producing mouth-watering results.
Stir up the tzatziki
While the lamb marinates, turn your attention to the tzatziki sauce. This sauce is not strictly necessary — indeed, you may choose to pair your lamb skewers with a different accompaniment — but the combination of lamb and tzatziki is a well-established one. The zingy freshness of the sauce pairs beautifully with the gamey flavor of the lamb, and the recipe is as simple as mixing together grated cucumber, yogurt, garlic, lemon juice, and chopped dill and mint, along with salt and pepper to taste.
Assemble the lamb skewers, cook, and serve
Once the meat is done marinating, it's ready to cook. Slide the cubes of lamb onto skewers. You can use metal skewers or wooden ones, but if you've opted for the wood, it can help to soak them in water ahead of time to stop them from catching fire during the cooking process.
You have a few options when it comes to cooking the skewers. You can do it on a grill, in a griddle pan, or under the broiler. Lamb is best enjoyed when it's still slightly pink in color. As long as it reaches at least 145 F internally, it is safe to eat. Let the lamb rest briefly after cooking to let the meat soften up, then serve the skewers hot with the tzatziki on the side.
- ¼ cup + 1 tablespoon finely chopped fresh mint, divided
- 2 tablespoons honey
- 2 tablespoons lemon juice, divided
- 3 crushed garlic cloves, divided
- ½ teaspoon ground cumin
- Chili flakes, to taste
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon black pepper, plus more to taste
- ⅓ cup olive oil
- 1 ½ pounds boneless leg of lamb, diced into 1- or 1 ½-inch cubes
- 1 cup grated cucumber
- 1 cup plain yogurt
- 1 ½ tablespoons chopped fresh dill
- If using wooden or bamboo skewers, soak in cold water for an hour before using.
- To make the marinade, mix together ¼ cup chopped mint, honey, 1 tablespoon lemon juice, 2 crushed garlic cloves, ground cumin, chili flakes, ½ teaspoon salt, ¼ teaspoon black pepper, and olive oil.
- Add the lamb pieces to the marinade, toss to coat, and let sit for 15 minutes.
- To make the tzatziki sauce, add the grated cucumber, yogurt, dill, remaining crushed garlic, remaining chopped mint, and remaining lemon juice to a medium-sized bowl. Stir to combine and season with salt and pepper to taste.
- Set the broiler, griddle pan, or grill to medium-high heat. Meanwhile, thread the marinated lamb pieces onto the skewers.
- Cook the lamb for 6-8 minutes, turning regularly, until the exterior has browned and the interior has reached 145 F.
- Once cooked, let the lamb skewers rest to cool slightly before serving them hot with the tzatziki sauce on the side.
| Calories per Serving | 601 |
| Total Fat | 44.7 g |
| Saturated Fat | 14.4 g |
| Trans Fat | 0.0 g |
| Cholesterol | 123.6 mg |
| Total Carbohydrates | 15.4 g |
| Dietary Fiber | 0.9 g |
| Total Sugars | 12.6 g |
| Sodium | 421.5 mg |
| Protein | 34.4 g |
