Tamarind Honey Lamb Kabobs
Elevate your outdoor grilling game with these irresistible Tamarind Honey Lamb Kabobs, a dazzling fusion of sweet, tangy, and smoky flavors. Featuring tender cubes of lamb marinated in a vibrant blend of tamarind paste, honey, garlic, ginger, and warming spices like smoked paprika, cumin, and coriander, these kabobs are packed with bold, exotic notes. Alternated with colorful chunks of bell peppers and red onion, the skewers offer a visually stunning presentation while delivering juicy bites and charred perfection from the grill. Ready in just 35 minutes, including grilling time, these kabobs are ideal for a quick yet impressive meal bursting with Middle Eastern-inspired flair. Serve hot with a fresh salad or warm flatbread for the ultimate crowd-pleasing dish that’s perfect for any occasion.
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Recipe Information
Ingredients
- 500 grams Lamb (boneless, cubed)
- 2 tablespoons Tamarind paste
- 2 tablespoons Honey
- 3 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Lemon juice
- 2 tablespoons Olive oil
- 1 large Red onion (cut into chunks)
- 2 large Bell peppers (variety of colors, cut into chunks)
- 6 pieces Wooden or metal skewers
Instructions
In a large mixing bowl, combine the tamarind paste, honey, minced garlic, grated ginger, smoked paprika, ground cumin, ground coriander, chili powder, salt, black pepper, lemon juice, and olive oil to create a marinade.
Add the cubed lamb to the marinade. Mix well to ensure all pieces are thoroughly coated. Cover the bowl and refrigerate for at least 1 hour, or overnight for best flavor.
While the lamb marinates, soak the wooden skewers in water if using (to prevent burning during grilling).
Prepare the vegetables by cutting the red onion and bell peppers into roughly 1-inch chunks.
Once the lamb has marinated, thread the lamb cubes onto the skewers, alternating with pieces of red onion and bell pepper for a colorful and flavorful kabob.
Preheat a grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking.
Grill the kabobs for about 10-15 minutes, turning occasionally, until the lamb is cooked through and slightly charred on the edges. Cook time may vary depending on the size of the lamb cubes and desired doneness.
Remove the kabobs from the grill and let them rest for 2-3 minutes before serving.
Serve the Tamarind Honey Lamb Kabobs hot, alongside a fresh salad or warm flatbread.
Nutrition Facts
Calories |
1936 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.5 g | 167% | |
| Saturated Fat | 49.5 g | 248% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 2769 mg | 120% | |
| Total Carbohydrate | 101.0 g | 37% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 76.0 g | ||
| Protein | 92.5 g | 185% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 208 mg | 16% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 2668 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
