The best lamb skewers with candied lemon

  • Preparation 40 min
  • Cooking 10 min
  • Servings 4 to 6
  • Freezing I do not suggest



  • 1 kg lamb cubes in the leg
  • 3 large garlic cloves, finely chopped
  • 1/4 cup soy sauce
  • 3 tablespoons olive oil
  • 1 tablespoon cumin
  • 1 tablespoon honey
  • 1 to 2 sliced candied lemons, quartered
  • 1 large yellow onion, cut into large pieces
  • Salt and pepper from the mill



  • Cut your lamb cubes into interesting pieces. They may be too big coming out of the butcher’s shop! Place in a large airtight dish.
  • Add the garlic, soy sauce, olive oil, cumin and honey then season generously with salt and pepper. Close the dish, mix well and set aside in the fridge for 2 hours. Shake from time to time.
  • Assemble your skewers! Prick a piece of lamb followed by a piece of candied lemon and onion. Continue with the rest of the ingredients and set aside at room temperature.
  • Preheat the BBQ to maximum power and reduce to medium power. Oil the grills.
  • Place the skewers on the heat and cook for 8 to 10 minutes or until the meat is cooked but pink. Serve with rice or a fire salad!