Best 9 Lemon Honey Lamb Skewers Recipes

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Prepare to embark on a tantalizing culinary journey with our guide to creating the most delectable lemon honey lamb skewers. These succulent skewers combine the vibrant flavors of zesty lemon, sweet honey, and aromatic herbs, creating a dish that will tantalize your taste buds and leave you craving more. With careful selection of ingredients and attention to detail, you'll discover the art of crafting skewers that are not only visually appealing but also bursting with flavor. Whether you're a seasoned grill master or a novice in the kitchen, this article will provide you with the essential tips, techniques, and recipes to create mouthwatering lemon honey lamb skewers that will impress your family and friends.

Here are our top 9 tried and tested recipes!

SPICED LAMB SKEWERS WITH LEMONY ONIONS



Spiced Lamb Skewers With Lemony Onions image

This is the type of scalable recipe that is ideal for feeding large groups of people in a short period of time. More snack than a meal, the idea is to build a table of these lightly spiced, grilled skewers (if you don't like lamb, then pork, beef or chicken all work) and fill out the rest of your table with store-bought ingredients like pickles, olives, yogurt and flatbread for sopping it all up.

Provided by Alison Roman

Categories     dinner, easy, lunch, weekday, meat, skewers and kebabs, appetizer, main course

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 13

1 1/2 to 2 pounds boneless lamb leg or shoulder, excess fat trimmed, meat cut into 1 1/2-inch pieces
Kosher salt and black pepper
1 tablespoon plus 1 teaspoon ground cumin
2 teaspoons ground turmeric
1 small red onion, thinly sliced
1 teaspoon ground sumac (optional)
5 tablespoons fresh lemon or lime juice
1 cup full-fat Greek yogurt
Olive oil, for drizzling
1 cup cilantro, tender leaves and stems
1/2 cup pitted black olives, finely chopped
Lavash, pita or flatbread, for serving
Pickled cabbage, cucumbers, peppers or a mix, for serving

Steps:

  • Season lamb with salt and pepper. Add cumin and turmeric and toss to coat. (This can be done up to 24 hours ahead, if you like.)
  • If you're using a charcoal grill, build the fire so it's screaming hot. This lamb is to be cooked hot and fast so it can stay nicely medium-rare, so the hotter the better. If you're using a gas grill, set it on high. Bring a clean platter, cutting board or baking dish out to the grill for the skewers to rest in after cooking.
  • Combine onion, sumac (if using) and 3 tablespoons lemon juice; season with salt and pepper and toss to combine. Set aside.
  • Combine yogurt and remaining 2 tablespoons lemon juice; season with salt and pepper. Set aside.
  • Skewer the lamb onto wooden or metal skewers, 2 to 4 pieces per skewer.
  • Once the grill is hot, cook the skewers on all sides until deeply browned and lightly charred all over, 2 to 3 minutes per side (less time for smaller pieces), moving the skewers around as needed to prevent excessive flare-ups. (If you've trimmed most of the fat away from the lamb, the flare-ups shouldn't be too bad.)
  • Transfer the skewers to the platter, cutting board or baking dish to rest for a few minutes and drizzle with olive oil. Serve with the dressed onions, lemony yogurt, cilantro, olives, lavash and any pickled vegetables or peppers you like.

HONEY-MINT LAMB SKEWERS



Honey-Mint Lamb Skewers image

My hearty lamb bites are delicious and convenient. Assemble them the day before, then pop them under the broiler when the party starts. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 3 dozen (2 cups dip).

Number Of Ingredients 13

1/2 cup olive oil
5 tablespoons lemon juice
1/4 cup minced fresh mint
2 tablespoons honey
5 garlic cloves, minced
Dash salt
Dash pepper
3 pounds lamb stew meat
LEMON FETA DIP:
1 cup sour cream
2 tablespoons lemon juice
2 cups crumbled feta cheese
2 pepperoncini, minced

Steps:

  • Mix the first 7 ingredients in a shallow dish. Add lamb; turn to coat. Cover and refrigerate 4-6 hours., Preheat broiler. For dip, place sour cream, lemon juice, feta cheese and pepperoncini in a blender; cover and process until smooth. Cover and refrigerate until serving., Drain lamb and discard marinade. Thread 2 pieces of lamb on each of 36 soaked wooden skewers; place in two 15x10-in. pans. Broil 6-8 in. from heat until lamb reaches desired doneness, 10-12 minutes, turning occasionally. Serve with dip.

Nutrition Facts : Calories 105 calories, Fat 7g fat (2g saturated fat), Cholesterol 29mg cholesterol, Sodium 135mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 9g protein.

LAMB SKEWER PITAS



Lamb Skewer Pitas image

One of my favorite things to get at a Greek restaurant is souvlaki. You can get this dish with chicken, pork or lamb. My mother cooked a lot of lamb growing up, so when I order souvlaki, I always get lamb.

Provided by Geoffrey Zakarian

Categories     main-dish

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 33

1 cup full-fat Greek yogurt
1/2 cup sour cream
1/2 cup finely chopped English cucumber
1/4 cup grated onion
2 tablespoons chopped fresh dill
1 tablespoon white wine vinegar
1/2 teaspoon ground cumin
1/2 teaspoon honey
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground black pepper
2 cloves garlic, grated
1 pound ground lamb
2 tablespoons extra-virgin olive oil, plus additional for brushing
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon kosher salt
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1 clove garlic, grated
4 to 6 pitas
3 tablespoons extra-virgin olive oil, plus additional for brushing
1 teaspoon zaatar
1 cup thinly-sliced English cucumber
1/4 cup fresh cilantro, roughly chopped
1/4 cup fresh parsley, roughly chopped
2 tablespoons chopped fresh oregano
1 small red onion, thinly sliced (but not too thin) into half-moons
1 large beefsteak tomato, cut into half-moons
1/2 head fresh fennel, thinly sliced
2 tablespoons red wine vinegar
Kosher salt and freshly ground black pepper
Lemon wedges, for garnish

Steps:

  • Make the sauce: In a medium bowl, mix the yogurt, sour cream, cucumber, onion, dill, vinegar, cumin, honey, salt, cinnamon, pepper and garlic until combined. Set aside in the refrigerator to chill.
  • Make the lamb skewers: In a large bowl, combine the lamb, oil, coriander, cumin, salt, allspice, cinnamon and garlic until evenly coated. Divide the meat into 6 portions and form into logs. Thread each log onto a skewer, then transfer to a plate, cover and chill in the refrigerator for at least 30 minutes or up to overnight.
  • Heat a cast-iron griddle over medium-high heat until very hot. Brush the griddle with oil. Grill the skewers, turning occasionally, until browned and cooked through, 8 to 10 minutes.
  • To serve: Brush the pitas with oil and sprinkle with the zaatar. Add them to the griddle with the lamb and cook until toasted and warm, 2 to 3 minutes per side.
  • In a large bowl, toss the cucumber, cilantro, parsley, oregano, onions, tomato and fennel. Add the vinegar and 3 tablespoons oil and toss to combine. Season to taste. Remove the meat from the skewers and place on the pitas; top with some salad. Serve with the lemon wedges and tzatziki sauce.

LEMON-HONEY LAMB SKEWERS



Lemon-Honey Lamb Skewers image

A minted honey and lemon sauce provides a great tasting variation on these lamb skewers.

Provided by Nika

Categories     Meat and Poultry Recipes     Lamb

Time 4h55m

Yield 4

Number Of Ingredients 10

1 cup chopped fresh mint
¾ cup dry white wine
2 tablespoons lemon juice
2 tablespoons honey
3 pounds cubed lamb stew meat
24 pearl onions, peeled
8 bamboo skewers, soaked in water for 30 minutes
1 tablespoon apricot preserves
2 teaspoons cornstarch
1 tablespoon water

Steps:

  • Combine the mint, wine, lemon juice, and honey in a mixing bowl. Add the lamb and onions, and toss to mix. Cover, and refrigerate 4 hours to overnight.
  • Preheat an outdoor grill for medium-high heat, and lightly oil grate.
  • Strain the marinade from the lamb into a small saucepan; set aside. Thread the lamb and onions onto the skewers, using 3 onions per skewer. Cook the skewers on the preheated grill until the lamb has cooked to your desired degree of doneness, about 8 minutes for medium-well.
  • Meanwhile, bring the reserved marinade to a simmer over medium heat. Whisk in the apricot preserves until dissolved, then reduce heat to medium-low, and simmer gently for 5 minutes, adding water if needed to keep the sauce from burning. Dissolve the cornstarch in 1 tablespoon of water, and whisk into the sauce to thicken; simmer the sauce 30 seconds longer. Serve with the lamb skewers.

Nutrition Facts : Calories 385.8 calories, Carbohydrate 19.5 g, Cholesterol 133.9 mg, Fat 11 g, Fiber 0.1 g, Protein 42.4 g, SaturatedFat 3.9 g, Sodium 123.5 mg, Sugar 12.5 g

GRILLED CHICKEN SKEWERS WITH LEMON AND HONEY



Grilled Chicken Skewers with Lemon and Honey image

Provided by Giada De Laurentiis

Categories     appetizer

Time 45m

Yield about 17 skewers

Number Of Ingredients 11

1/4 cup Greek yogurt
1 tablespoon mayonnaise
1 teaspoon zaatar
1/4 teaspoon kosher salt
1 teaspoon grated lemon zest (from 1 lemon)
2 tablespoons lemon juice (from 1 large lemon)
2 tablespoons raw honey
1 tablespoon olive oil
1/2 teaspoon kosher salt
1 tablespoon coriander seeds, toasted and cracked
2 boneless, skinless chicken breasts (about 1 1/4 pounds)

Steps:

  • For the sauce: In a small bowl, whisk together the yogurt, mayonnaise, zaatar and salt. Set aside.
  • For the chicken: In a medium bowl, whisk together the lemon zest, lemon juice, honey, olive oil, salt and coriander seeds. Slice the chicken breasts lengthwise into 1/3-inch strips; add to the bowl and toss to coat. Let sit at room temperature for about 15 minutes to marinate.
  • Preheat a grill pan over medium heat. Thread the chicken strips onto 8-inch skewers. Grill for about 4 minutes per side, until the chicken is cooked through and golden brown. Remove to a platter. Serve warm with the dipping sauce.

LAMB AND FIG SKEWERS WITH HONEY AND ROSEMARY



Lamb and Fig Skewers With Honey and Rosemary image

This easy recipe bridges that strange period of cooking that falls at the end of summer, when there's a chill in the air, and grilling might require a sweater instead of a cold beer. Make sure your figs are very ripe, and allow the lamb several hours to marinate in the fridge.

Provided by Melissa Clark

Categories     dinner, main course

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 12

4 garlic cloves, minced
2 large sprigs rosemary, leaves minced
2 tablespoons fresh lemon juice
1 tablespoon honey
1 and 1/4 teaspoons coarse kosher salt, more to taste
1 teaspoon black pepper
1 teaspoon Asian fish sauce or soy sauce
2 tablespoons extra-virgin olive oil
12 large ripe figs
1 and 1/2 pounds boneless leg of lamb, cut into 1-inch chunks
Chopped fresh mint leaves, for serving
Lemon wedges, for serving

Steps:

  • If you are using wooden skewers, soak them in water for at least 30 minutes. (You don't need to soak metal skewers. If you are broiling the kebabs instead of grilling, skewers are optional.)
  • In a large bowl, toss together garlic, rosemary, lemon juice, honey, salt, pepper and fish sauce, and stir well to dissolve the salt. Stir in oil.
  • Thread the figs on skewers; if you are not using skewers, spread the figs on a baking sheet. Make sure the figs don't touch one another. Brush with some of the rosemary marinade and set the figs aside.
  • Add lamb to the bowl with remaining marinade and toss well. If you have time, let lamb marinate in the fridge for several hours, or at least 30 minutes at room temperature.
  • Light the grill or heat the broiler. Thread the lamb on skewers or spread on a baking sheet, leaving room between the pieces to get more of a char. Grill or broil kebabs for 3 to 5 minutes, turning them once. (If broiling, cook as close to the heating element as possible. You don't need to turn them.)
  • Sprinkle lamb with fresh mint, then serve lamb and figs with lemon wedges.

Nutrition Facts : @context http, Calories 390, UnsaturatedFat 12 grams, Carbohydrate 29 grams, Fat 21 grams, Fiber 4 grams, Protein 22 grams, SaturatedFat 8 grams, Sodium 538 milligrams, Sugar 24 grams

LEMON HONEY - HONEY LEMON CHICKEN SKEWERS



Lemon Honey - Honey Lemon Chicken Skewers image

Make and share this Lemon Honey - Honey Lemon Chicken Skewers recipe from Food.com.

Provided by WolfBlade

Categories     Chicken

Time 20m

Yield 2 serving(s)

Number Of Ingredients 6

2 boneless skinless chicken breast halves, cut into thin strips
1/2 lb bacon, slices
1 1/2 teaspoons lemon pepper (I used Lemon & Herbs seasoning and fresh pepper)
1/2 teaspoon seasoning salt
1/3 cup lemon juice (I used fresh lemon juice)
1/3 cup honey

Steps:

  • HINT: To prevent wooden skewers from burning soak first (I put a little oil in the water. I don't know if it helps. but I feel it may help lock in the water a little longer.) fit bacon to chicken strips, and thread onto wooden skewers.
  • Combine remaining ingredients.
  • Add chicken skewers.
  • Marinate overnight. (I used a long plastic dish with lid and gave it a light shake every so often).
  • BBQ - on medium, reserving marinade to baste with barbecue 4 to 5 inches from heat for 10 to 15 minutes or until chicken is no longer pink& bacon is crisp.
  • (I made this for a big BBQ I used all the chicken and bacon I needed or had, and 2X or 3X the marinade until I was happy).

YOGURT-MARINATED LAMB AND CHICKEN SKEWERS



Yogurt-Marinated Lamb and Chicken Skewers image

The lamb and chicken can be marinated up to one day in advance and refrigerated. Remove from the fridge one hour before grilling.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 1h50m

Number Of Ingredients 14

2 cups plain Greek yogurt
2 tablespoons extra-virgin olive oil, plus more for brushing and drizzling
1 teaspoon finely grated lemon zest, plus 2 tablespoons juice and 3 whole lemons, quartered
2 teaspoons coriander seeds, toasted and crushed
1 tablespoon sweet paprika
Coarse salt and freshly ground pepper
3/4 pound boneless lamb loin, cut into 1-inch cubes
3/4 pound boneless, skinless chicken breasts, cut into 1-inch cubes
12 cocktail tomatoes, or 1 pint cherry tomatoes
1 large red onion, cut into 8 wedges
4 ounces feta, crumbled (1 cup)
6 pocketless pitas or flatbreads
1 English cucumber, halved lengthwise and thinly sliced crosswise
Coarsely chopped fresh dill, for serving

Steps:

  • Combine 1/2 cup yogurt, oil, lemon zest and juice, coriander seeds, and paprika in a bowl; add 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Mix well. Divide mixture between 2 resealable plastic bags; add lamb to one and chicken to the other. Seal bags after removing any air; massage meat to evenly distribute marinade. Let stand at room temperature 1 hour, or refrigerate up to 1 day (remove 1 hour before grilling).
  • Thread meat onto long metal skewers (or soaked wooden skewers) with a lemon quarter on each end, leaving 1/4 inch between each piece to ensure even cooking. Thread tomatoes and onion onto separate skewers, then brush with oil. Season meat and vegetables with salt and pepper. Stir together remaining 1 1/2 cups yogurt, feta, and 1/2 teaspoon salt. Transfer to a serving bowl; drizzle with oil and sprinkle with pepper.
  • Preheat grill for direct-heat cooking (medium-high on a gas grill). Brush grates with oil. Grill chicken until just cooked through, 10 to 12 minutes. Grill onions, turning a few times, until charred in places and softened, 8 to 10 minutes. Grill lamb, turning a few times, until charred in places, 6 to 8 minutes for medium-rare. Grill tomatoes until charred in places, 4 to 5 minutes. Transfer meat and grilled tomatoes and vegetables to a serving platter. Grill pitas, flipping once, until charred in places, 1 to 2 minutes; immediately wrap in a clean kitchen towel to steam and soften until ready to serve.
  • Serve meat, onions, and tomatoes with pitas, yogurt sauce, cucumber, and dill, with grilled lemon wedges alongside.

LEMON CHICKEN SKEWERS



Lemon Chicken Skewers image

This easy-to-assemble recipe, with tender chunks of chicken and garden-fresh veggies, is always a hit at parties. -Margaret Allen, Abingdon, Virginia

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 13

1/4 cup olive oil
3 tablespoons lemon juice
1 tablespoon white wine vinegar
2 garlic cloves, minced
2 teaspoons grated lemon zest
1 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon dried oregano
1/4 teaspoon pepper
1-1/2 pounds boneless skinless chicken breasts, cut into 1-1/2-in. pieces
3 medium zucchini, halved lengthwise and cut into 1-1/2-inch slices
3 medium onions, cut into wedges
12 cherry tomatoes

Steps:

  • In a large bowl, combine the first nine ingredients; set aside 1/4 cup for basting. Pour half into a large bowl. Add chicken; turn to coat. Pour the remaining marinade into another large bowl. Add the zucchini, onions and tomatoes; turn to coat. Cover and refrigerate chicken and vegetables for up to 4 hours or overnight., Drain and discard marinade. Alternately thread chicken and vegetables onto metal or soaked wooden skewers. Grill, covered, over medium heat for 6 minutes on each side or until chicken juices run clear, basting occasionally with reserved marinade.

Nutrition Facts : Calories 219 calories, Fat 6g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 278mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 3g fiber), Protein 29g protein. Diabetic Exchanges

Tips:

• Use high-quality ingredients for the best flavor. Look for fresh lemons, raw honey, and tender lamb.

• Marinate the lamb for at least 30 minutes, or up to overnight. This will help the meat absorb the flavors of the marinade.

• If you don't have wooden skewers, you can use metal skewers. Just be sure to soak them in water for 30 minutes before using, to prevent them from burning.

• Cook the lamb skewers over medium heat. This will help prevent them from burning.

• Baste the lamb skewers with the marinade while they are cooking. This will help keep them moist and flavorful.

• Serve the lamb skewers with your favorite sides, such as rice, pita bread, or vegetables.

Conclusion:

Lemon honey lamb skewers are a delicious and easy-to-make dish that is perfect for any occasion. The combination of sweet and savory flavors is sure to please everyone at your table. So next time you're looking for a new recipe to try, give these lamb skewers a try. You won't be disappointed!

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