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Honey & Mustard Lamb Kebabs With Cucumber Salsa

This is a delicious meal that is perfect for lunch or dinner. The salsa provides a tangy taste that compliments the meat and it’s extremely quick and easy to prepare. Add some of your favourite sides and you can have a great meal that will meet all of your macros.



  • 400g/14oz lean lamb leg steaks, cut into 2.5cm cubes
  • 2 small red onions, peeled and cut into wedges
  • 1 small red pepper, cored, deseeded and cut into chunks
  • 1 small yellow pepper, cored, deseeded and cut into chunks
  • For the honey and mustard marinade
  • 60ml/4tbsp clear honey or maple syrup
  • 30ml/2tbsp Dijon or English mustard​
  • 30ml/2tbsp fresh orange juice
  • Salt and freshly milled black pepper
  • 30ml/2tbsp freshly chopped rosemary leaves



For the cucumber salsa

  • ½ cucumber, finely diced
  • 1 small dessert apple, cored and finely chopped
  • 2 spring onions, finely chopped
  • Juice of 1 large lime
  • ½ x 30g pack fresh mint leaves, finely chopped
  • Sweet potato wedges, to serve



Yields 4 servings



  • In a large shallow dish, mix all the marinade ingredients together. Cover and leave to marinate in the fridge for 10-20 minutes.
  • Meanwhile, prepare the salsa; in a large bowl mix all the salsa ingredients together.
  • Thread the lamb with the vegetables onto 6 short metal or wooden skewers.
  • Cook under a preheated moderate grill or on a prepared barbecue for 12-16 minutes, turning once, until any meat juices run clear.
  • Transfer the kebabs to a warm plate and serve with potato wedges and the cucumber salsa.
  • Enjoy!




Optional – If you don’t like lamb, you can always substitute it with chicken, beef, pork or anything else you’d prefer!

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