Grilled lamb kebabs with sticky stout glaze

Grilled lamb kebabs with sticky stout glaze

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  • 4
  • Easy
  • Dairy free
  • 20 minutes
  • 35 minutes
  • Raka Biography Shiraz 2012


  • For the sticky stout glaze:
  • 1 x 330 ml stout can
  • 1 cup soya sauce
  • ¼ cup sriracha sauce
  • 100 g brown sugar
  • 4 garlic cloves, finely chopped
  • 2 t cumin seeds
  • 2 2 smoked chilli flakes
  • For the kebabs:
  • ±1 kg deboned leg of lamb, cut into large chunks
  • 4 giant garlic bulbs, halved
  • 8 limes
  • 8 small red onions
  • 6 T olive oil, for brushing

Cooking Instructions

To make the sticky stout glaze, place all the ingredients in a saucepan over a medium heat and reduce by half until sticky.

To make the kebabs, preheat a griddle pan over a medium heat. Skewer the lamb, garlic, lime and red onions onto large skewers and brush with olive oil.

Place the kebabs on the griddle pan and grill undisturbed for 2 minutes, or until slightly charred. Turn to grill the other side. Lightly brush the kebabs with the sticky stout glaze and cook for a few more minutes.

Serve the kebabs with the extra glaze on the side.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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