Spicy Lamb Kebab & Yogurt Sauce with Jamaican Jerk Glaze

spicy lamb kebabs on skewers served in a plate with yogurt sauce

Make a Delicious Lamb Kebab at Home with this Easy Recipe

This spicy lamb kebab has delightfully sensational flavors and is very easy to eat for everyone involved. It is perfect for family BBQs with even the most picky kids devouring them in seconds. Best of all, the recipe is easy to make for anyone who is unskilled can carry to a potluck BBQ and impress everyone that tries it. Try the recipe below and be delighted.

Inspiration for the Lamb Kebab Meat Marinade

The recipe is inspired by the Jamaican Jerk method. We marinate our lamb kebab meat in a pimento and garlic wet rub, then glaze with a scotch bonnet and rosemary-infused honey as it’s being smoked over a wood fire. No worries – it’s pretty easy to make, especially since we Start With The Best – i.e. Lillan’s Lamb Steak

Watch Me Demonstrate this Easy Lamb Kebab Recipe

Can you use Leg of Lamb for Kebabs?

For this kebab recipe, we are using pre-cut lamb steaks from leg of lamb. My experience with Lillan’s lamb leg steak was great – the lamb meat was very tender, tasted fresh and was clean to eat. I removed the meat from the steak bone and saved the leftover bone to make stock. Lillan’s can cut your steaks as thick as you’d like – mine were about 1″ thick. Using one inch cut steaks to make your lamb kebab is advantageous for because:-

  • pre-cut steaks makes pre-prep much simpler and faster
  • the wet marinade will penetrate faster, thus reducing the marination time
  • it makes it easier to get all kebab pieces uniform in size, resulting in evenly cook meat
  • Having uniformly cut kebab pieces makes for an easier grilling experience

Tips for Making Your Kebabs on the Grill Over Wood

The hardest part of this recipe is grilling over wood or charcoal fire – which takes a little know how. We used almond wood which imparts a mild smoke flavor that does not distract from the fragrant taste of lamb, but enhances the lamb taste quite well. You may also opt to use pimento wood. However, feel free to use charcoal.

For this recipe, I grilled everything on my coal stove, so no fancy equipment is needed.

Grilling Steps for the Spicy Lamb Kebab

  1. Use dried wood
  2. Pre-soak your wood skewers in water. Skewers should be at least 1/8 inch thick, or get reusable metal skewers
  3. After lighting your wood, allow the flames to burn off the toxins and soot before grilling your meat. This will take about 10-15 minutes.
  4. Prior to cooking the kebabs, grease your grill with a paper towel dipped in oil, or use grill brush. This will prevent your meat from sticking to the grill.
  5. If using wood skewers, be careful to NOT place your wood skewer over the flame and heat. Let the wooden parts of your skewer that do not have meat on them, hang away from the heat.
  6. Constantly turn your kebabs for even cooking and to minimize scorching of any one side.
  7. I recommend using a probe thermometer to test when the meat is cooked which is a range of 150-160 degrees Farenheit for lamb kebabs (4-7 minutes cook time will do for this recipe).

Order Your Lamb Steak From Lillan Limited

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Pimento Spiced Lamb Kebab with a Scotch Bonnet & Rosemary Glaze

Course: Latest Recipes, Dinner, LunchCuisine: Jamaican, CaribbeanDifficulty: Easy
Prep time


Cooking time




  • Kebab Ingredients
  • 2 lb Lillian’s lamb steaks (about 3 leg of lamb steaks)

  • 2 large red bell peppers

  • 1 large white onion (diced)

  • 3 cloves garlic

  • 2 tsp Pimento powder

  • 1 tsp Kosher salt

  • 2 tbsp olive oil

  • ¼ cup beer

  • Scotchy Rosemary Glaze
  • 1 tbsp Olive oil

  • 2 green or yellow scotch bonnet pepper (de-seeded)

  • ¼ cup rosemary leaves

  • 1 clove garlic (peeled)

  • ½ cup honey

  • ¼ cup lime juice

  • Goat Cheese Cucumber Slaw
  • 2 small cucumbers – finely shredded (about 1 cup shredded)

  • ½ cup yogurt (about 170 grams)

  • ¼ cup mint

  • 2 cloves garlic (minced or grated)

  • 2 tbsp onion (grated)

  • salt


  • Prep the onion and bell pepper by dicing them into 1-inch pieces. Lay them out on a plate, cover and set aside. Next, dice the lamb steaks into medium 1-inch chunks. The steaks are pretty lean, so you don’t have to remove the fat linings.  This is where the “lamby” flavor resides. 
  • Add the chunks to a bowl and season with the garlic, pimento powder, salt, olive oil and beer.  Stir to combine and set aside to marinate for at least 2 hours (or overnight). 
  • Prep the scotch bonnet sauce by adding all the sauce ingredients to a blender. Pulse until the rosemary and peppers have broken down to tiny bits. Pour this mixture into a small sauce pot and turn on the heat. Allow the sauce to simmer for about 2 minutes, until slightly thickened. Remove from the heat and set aside for later use on the kebabs.
  • Next, remove the excess water from the shredded cucumbers by squeezing the through a strainer. Place it into a mixing bowl, along with the yogurt, mayo, goat cheese, mint cilantro, garlic powder, onion powder and salt. Mix until the ingredients are evenly distributed, taste and adjust seasoning as desired.  If it needs more salt add an inch more, or a splash of lemon juice for more acidity. 
  • When ready for grilling, soak the kebab stick in a container of water for about 10 minutes.  In the meantime, light your grill and bring it to 350 degrees. 
  • Assemble the kebabs by running one lamb chunk down the length of the skewer to about halfway. Add about four more pieces to the skewer, then finish with 2 pieces of onion and 2 pieces of sweet pepper. 
  • Once the grill is hot, place the kebab on the grill.  Turn intermittently so it doesn’t burn. Grill for about 10 minutes to start cooking meat, then…
  • Baste with the Scotch Bonnet & Rosemary Honey glaze and grill for another 5-10 minutes or until the meat reaches 150 Fahrenheit then remove the kebabs.
  • Serve with the goat cheese cucumber slaw, tomato wedges, and cocoa bread/or french fries and enjoy with a cold beer or lemonade.


  • When assembling kebabs, feel free to arrange the meat and veggies differently as you see fit.

Making Lamb Kebabs at Home is Easy

Once you follow this easy lamb kebab recipe, you cannot go wrong. This is an amazingly simple dish to make, but it is bursting with flavors. You could also do this with chicken, but it won’t be as memorable, but the recipe will go great with pork. What special occasion do you have coming up that you plan to cook this spicy lamb kebab? Comment below so I can be a part of your cooking journey.


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About The Chef
Chef Samantha

A formally trained chef, Observer Food Awards scholar, graduate of The University of Technology in Hospitality & Food Service management, young wife and mom of two.

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