Jerk Lamb Kebabs with Coconut Slaw
By OcadoLife
Published on 04 September 2023
Bring some street-food savvy to a barbecue with these Jerk Lamb Kebabs with Coconut Slaw from recipe writer Caroline Morrish. Using a ready-made jerk marinade adds heat and rich flavour for minimal effort, while the super-easy slaw, crunchy with coconut chips, ramps up the Caribbean vibes. Serve with whatever flatbreads you like to make it a more substantial meal. Looking for more lamb recipes? Look no further.Time and servings
20 minsTotal time
6Servings
5 minsPrep time
15 minsCooking time
Ingredients
- 2 tbsp jerk paste
- 150g dairy-free plain yoghurt, plus 2 tbsp
- 900g diced lamb leg
- ½ lime, zested and juiced
- 1 tsp honey
- 2 tbsp toasted coconut chips
- 1 (250g) bag sweet and crunchy salad
- 6 flatbreads, to serve (optional)
Method
Step 1
Mix the jerk paste with the 150g dairy-free yoghurt. Put two-thirds of the mix into a bowl with the diced lamb. Mix and set aside.Step 2
Stir the remaining jerk yoghurt with 2 tbsp more yoghurt, the lime zest and juice, honey, coconut chips and some seasoning to make a dressing. Toss it through the bag of salad to create the slaw.Step 3
Thread the lamb onto metal skewers and cook on a hot barbecue or under the grill for 10-15 mins, turning regularly, until nicely charred and cooked through. Serve with the slaw and your choice of flatbreads, if liked.