Manuka Honey & Smoky Lemon Lamb Skewers
Sticky Manuka glaze with a zesty lemon kick — perfect for a Kiwi summer BBQ
Tender lamb cubes brushed with a smoky Manuka honey glaze and grilled over high heat. A trendy, social-media-friendly BBQ dish that balances sweet, smoky and bright citrus notes — great for sharing.
Timing
Cook Time: PT12M
Prep Time: PT20M
Rest Time: PT10M
Total Time: PT42M
Active Time: PT32M
Ingredients
800
g
lamb shoulder, trimmed and cut into 3cm cubes
(Notes: Choose well-marbled lamb for juiciness)
4
tbsp
manuka honey
(Notes: Comvita UMF 10+ recommended (see Manuka section))
2
tbsp
soy sauce
(Notes: Reduced-salt if preferred)
2
tbsp
olive oil
(Notes: Extra virgin)
1
tsp
smoked paprika
(Notes: For a subtle smoky note)
3
cloves
garlic, minced
1
tbsp
lemon zest
(Notes: From 1 lemon)
2
tbsp
lemon juice
(Notes: Freshly squeezed)
2
sprigs
rosemary, leaves removed and roughly chopped
(Notes: Or 1 tsp dried rosemary)
1
tsp
sea salt
(Notes: Adjust to taste)
1/2
tsp
freshly ground black pepper
8
units
wooden skewers
(Notes: Soak in water for 15 minutes to prevent burning)
Instructions
Step 1
Make the glaze: in a medium bowl whisk together the manuka honey, soy sauce, olive oil, smoked paprika, minced garlic, lemon zest and lemon juice until smooth. Stir in chopped rosemary, salt and black pepper.
Tip: Warm the honey slightly if it’s very thick so it mixes easily — don’t overheat.
Step 2
Reserve 2 tablespoons of the glaze in a small bowl for basting. Place the lamb cubes in a shallow dish, pour over the remaining glaze and toss to coat thoroughly.
Tip: Use your hands or two forks to ensure every cube is well coated.
Timing: PT10M
Step 3
Thread the lamb cubes onto the soaked wooden skewers, leaving a little space between pieces for even cooking. Preheat a barbecue or grill pan to high heat (medium-high charcoals or a hot gas grill).
Tip: If pieces are uneven, cut larger pieces slightly to keep uniform size for consistent cooking.
Step 4
Grill the skewers over direct heat for about 10–12 minutes, turning every 3–4 minutes. In the last 4 minutes brush with the reserved glaze twice to build up a sticky glaze and encourage caramelisation.
Tip: Watch sugar in the honey — if flare-ups occur, move skewers to indirect heat briefly to avoid burning the glaze.
Timing: PT12M
Step 5
Transfer the skewers to a plate and allow them to rest for 10 minutes so the juices redistribute and the glaze sets slightly.
Tip: Resting also mellows the sweetness, letting the lemon and smoke shine through.
Timing: PT10M
Step 6
Serve the skewers hot with extra lemon wedges and a scattering of fresh rosemary or chopped parsley. Great with a crisp green salad, charred corn or flatbreads.
Tip: For a social-media-friendly finish, drizzle a little more cold manuka honey just before serving for shine.