Smoky Manuka Honey BBQ Lamb Skewers with Lime & Coriander
Marinated lamb skewers glazed with Manuka honey and chipotle for a sticky, smoky finish — ideal for summer barbecues.
Tender lamb pieces are marinated in a tangy, smoky Manuka honey mixture, threaded onto skewers, then grilled and finished with an extra Manuka glaze and fresh lime and coriander. Fast to prepare, full of flavour and perfect for sharing.
Timing
Cook Time: PT25M
Prep Time: PT15M
Rest Time: PT30M
Total Time: PT1H10M
Active Time: PT40M
Ingredients
600
g
lamb shoulder, trimmed and cubed
(Notes: cut into 2.5–3cm pieces)
60
ml
Manuka honey
(Notes: Comvita UMF 10+ recommended; used in marinade and glaze)
1
tbsp
chipotle in adobo, blended
(Notes: adjust to taste for heat)
2
tbsp
soy sauce
(Notes: reduced-sodium preferred)
2
tbsp
olive oil
3
cloves
garlic, minced
1
tsp
smoked paprika
1
each
lime
(Notes: zest and juice)
2
tbsp
fresh coriander, chopped
(Notes: for garnish)
1
tsp
sea salt
(Notes: to taste)
1/2
tsp
freshly ground black pepper
8-10
wooden skewers
(Notes: soaked in cold water for 30 minutes)
Instructions
Step 1
Make the marinade and glaze: in a bowl whisk together the Manuka honey, blended chipotle, soy sauce, olive oil, minced garlic, smoked paprika, lime zest and juice, salt and pepper until smooth.
Tip: If the honey is very thick, warm gently in a bowl over hot water for a minute so it mixes easily.
Step 2
Combine lamb and marinade: place the cubed lamb in a shallow dish or zip-top bag, pour over two-thirds of the marinade, toss to coat, then cover and refrigerate to marinate for 30 minutes.
Tip: Marinate longer (up to 2 hours) if time allows for deeper flavour.
Timing: PT30M
Step 3
Prepare skewers and preheat: thread marinated lamb onto the soaked wooden skewers, leaving a little space between pieces for even cooking. Preheat the barbecue to medium-high (around 200–220°C).
Tip: If using a gas grill, oil the grates lightly to prevent sticking.
Timing: PT5M
Step 4
Grill the skewers: place skewers on the hot grill and cook for 12–15 minutes, turning every 3–4 minutes. Brush with remaining marinade during the last 4–6 minutes to build a sticky glaze and char edges slightly.
Tip: Use tongs to turn skewers and avoid piercing the meat, which loses juices.
Timing: PT15M
Step 5
Rest the skewers: transfer the cooked skewers to a plate, cover loosely with foil and rest for 10 minutes to allow juices to redistribute.
Tip: Resting keeps the lamb succulent and lets the glaze set.
Timing: PT10M
Step 6
Finish and serve: sprinkle chopped coriander over the skewers, squeeze a little extra lime juice and serve with an extra drizzle of warm Manuka honey if desired. Serve with a crisp salad, flatbreads or charred corn.
Tip: A little extra Manuka honey warmed and spooned over at the end gives a glossy finish and sweet-savory balance.