You can use goat meat for these sticky jerk kebabs if you can get hold of it. Leave the meat to marinade for a few hours if you have time to get the most flavour.
900g lamb steaks
2 tbsp jerk paste or marinade
zest and juice of 1 lime
1 tbsp honey
handful of chopped thyme leaves
Dice 900g lamb steaks. Toss with 2 tbsp jerk paste or marinade, the zest and juice of 1 lime, 1 tbsp honey, a handful of chopped thyme leaves and some seasoning, thread onto metal skewers (or soak wooden ones in water for 20 mins before using) and set aside until you’re ready to cook.
Heat a griddle pan or BBQ and cook the kebabs for 2-3 mins each side (depending on the heat) until the meat is charred but the inside still a little pink, drizzling with a little more honey as they cook. Cover with foil and rest for 5 mins, then serve in flatbread with yogurt, fresh herbs and salad.