Manuka Honey & Chipotle Lamb Skewers with Citrus Glaze
Sticky, smoky lamb skewers glazed with New Zealand Manuka honey and charred lime — a modern BBQ favourite.
Tender lamb cubes marinated with garlic, soy and chipotle, then grilled and repeatedly brushed with a warm Manuka honey glaze for a glossy, caramelised finish. Serve with quick minted yoghurt and charred lime for contrast. Trend-friendly, crowd-pleasing and influenced by smoky-sweet social media flavours.
Timing
Cook Time: PT15M
Prep Time: PT20M
Rest Time: PT30M
Total Time: PT1H5M
Active Time: PT35M
Ingredients
800
g
lamb shoulder
(Notes: trimmed and cut into 3cm cubes)
4
tbsp
manuka honey
(Notes: see Manuka details below; warmed slightly for glazing)
2
tbsp
chipotle paste
(Notes: or chipotle in adobo, blended)
3
tbsp
soy sauce
(Notes: use light soy for salinity balance)
2
tbsp
olive oil
(Notes: plus extra for grill brushing)
4
cloves
garlic
(Notes: finely grated)
1
lime
(Notes: zest and juice, plus 1 halved for charring)
1
tsp
smoked paprika
(Notes: for smoky depth)
1
tsp
sea salt
(Notes: adjust to taste)
2
tbsp
fresh coriander
(Notes: roughly chopped for serving)
200
g
natural yoghurt
(Notes: to serve, mix with mint and lemon zest if desired)
Instructions
Step 1
Make the marinade: in a bowl whisk together chipotle paste, soy sauce, olive oil, grated garlic, lime zest and juice, smoked paprika and sea salt until smooth.
Tip: Warm the chipotle gently if it's stiff to make mixing easier.
Timing: PT0S
Step 2
Reserve 2 tablespoons of Manuka honey for finishing. Add the lamb cubes to the marinade, toss to coat, cover and refrigerate to marinate for 30 minutes.
Tip: Marinating for at least 30 minutes lets flavours penetrate; up to 2 hours is fine but avoid overnight for small cubes.
Timing: PT30M
Step 3
Thread the marinated lamb onto skewers, leaving a little space between pieces for even cooking. Preheat the grill (or barbie) to medium-high and oil the grates.
Tip: If using wooden skewers, soak them in water for 20 minutes beforehand to prevent burning.
Timing: PT0S
Step 4
Combine the reserved Manuka honey with 1 tablespoon hot water and a squeeze of lime to make a loose glaze. Keep warm in a small bowl beside the grill.
Tip: Warming the honey makes it easier to brush on; do not boil as this can change flavour.
Timing: PT0S
Step 5
Grill the skewers 6–8 minutes per side, turning once. During the last 6 minutes brush the lamb every 2 minutes with the warm Manuka glaze to build a sticky, caramelised coating.
Tip: Cook to medium-rare/medium for best tenderness; rely on timing and feel rather than an exact internal temp for skewers.
Timing: PT15M
Step 6
Char the halved lime cut-side down on the grill for 1–2 minutes until caramelised. Remove skewers and rest for 5 minutes before plating.
Tip: Resting lets juices redistribute and the glaze set for a glossy finish.
Timing: PT5M
Step 7
Serve skewers with minted natural yoghurt, chopped coriander and charred lime wedges for squeezing. Drizzle any remaining warm glaze over the top.
Tip: Offer extra Manuka honey on the side for guests who enjoy a sweeter finish.
Timing: PT0S