This post is sponsored by True Aussie Beef & Lamb and The Big Green Egg. All opinions are all my own.
This summer has been rather delicious! Case in point, Honey Lamb Kabobs!
So easy to make on my Big Green Egg, and full of incredible flavor. Honey Lamb Kabobs are so quick to make up and celebrate summertime with friends and family!
We simply call them “HoneyLamb”, a reminiscent nod to my childhood. They are marinated for as long as possible in our house, and gain a lovely red hue from the red wine in the marinade. After the initial cooking time, I glaze them with a runny honey and allow them to caramelize slightly for just the right amount of sweetness that compliments the Aussie lamb beautifully.
To get the best flavor in the meat, try to marinate as long as possible. I marinated mine just over 24 hours and oh how those flavors truly shined through. If you are tight on time, then if you can squeeze in at least 2 hours of marinating, then they will be good to go.
When I’m looking for quality meat, I always go for True Aussie Beef & Lamb, as it is has incredible flavor and makes your recipes shine. To find out where to find it near you, check out their store locator.
Enter HERE for your chance to win your very own Big Green Egg in the summer grilling sweepstakes, The Greater Outdoors. {Ends August 1st}
When you need the best flavor and quality beef or lamb, you can’t get much better than with buying True Aussie Beef & Lamb, it’s true quality and taste brilliant!
To find out where to buy True Aussie Beef & Lamb you can CLICK HERE.
My goodness, we love these Honey Lamb Kabobs!
You know it’s tasty when the kids approve and ask for more “HoneyLamb”!
For other Aussie Lamb recipes, try the Lamb Burger Sliders or this tasty Moroccan Grilled Rack of Lamb.
***Don’t forget to Enter The Greater Outdoors sweepstakes for your chance to win your own Big Green Egg.***
Honey Lamb Kabobs
Ingredients
- For the Kabobs:
- 2 lb Aussie Lamb Tenderloin cut into 2 inch pieces
- 8 oz Red New Potatoes
- 8 oz Pearl Onions skins removed and ends trimmed (leave whole)
- For the Marinade:
- 1 cup Dry Red Wine
- ¼ cup Olive Oil
- 2 tsp Red Wine Vinegar
- 1 small bunch of fresh Oregano leaves removed and chopped (or 2 tsp dried Oregano)
- 6 cloves 2 Tbsp Garlic Cloves, minced
- ½ tsp Salt
- ½ tsp Pepper
- 3 Tbsp Honey
- Suggestions For Serve:
- Pita or Flatbread
- Arugula
- Fresh Oregano leaves
- Hummus
Instructions
- At least 2 hours before cooking or up to 24 hours ahead of time, marinade the diced Lamb.
- In a large bowl or gallon sized ziploc baggie, mix together all of the ingredients for the Marinade and add in the lamb, covering all of the meat well. Cover the bowl with plastic wrap or seal the baggie and place in the refrigerator 2 - 24 hours to soak in the flavors.
- In a large saucepan, add the cleaned new Potatoes, cover with cold water and bring to a boil over medium high heat. Once boiling, reduce to medium heat and cook for about 10 - 12 minutes. You want the potatoes to be just tender, not over cooked or they will fall apart. Drain water and allow to steam themselves dry. Set aside.
- Heat your grill to about 350°F.
- Prepare the skewers, alternating with Potatoes, Onions and marinated Lamb. I like to start with the Potatoes then Onions and Lamb, ending with Potatoes.
- Once the grill is nice hot, cook the Kabobs for about 5 minutes then turn and cook another 5 minutes.
- Just before you take them off the grill, glaze them with the Honey and let the heat just start to caramelize them for about a minute or two. Once the Kabobs are to your desired doneness, remove and serve them up straight away.
- You can leave your Honey Lamb Kabobs on the skewers and serve, or remove from the skewers and serve in a large dish, along with Flatbread, Arugula, fresh Oregano leaves and Hummus if desired.
- Enjoy!
Notes
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This looks SO good! I love lamb, and grilling it is always a delicious way to prepare it!
Thank you Ashley!!! I have to agree that grilled lamb is amazing 🙂