Honey and Mustard Lamb Kebabs with Cucumber Salsa Honey and Mustard Lamb Kebabs with Cucumber Salsa

Honey and Mustard Lamb Kebabs with Cucumber Salsa

Try these quick kebabs using cubes of lamb leg steaks in a quick honey and mustard marinade with onions and peppers.  Great cooked on the barbecue or under the grill in under 20 minutes.  Serve with a cooling cucumber and apple salsa.

prep time
15 mins

cook time
15 minutes

4 people


  • 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
  • 15g pack fresh mint leaves, finely chopped
  • Potato wedges, to serve


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


If preferred use a selection of alternative vegetables on the kebabs such as button mushrooms and sliced courgettes.

Additional Recipe Information:

Potato wedges, to serve