Luau Lamb Grill

chef.jackson's picture

Nov. 10, 2011


Boneless lamb 1 1/2 Pound , cut into 1 1/2 inch cubes
For the sauce
Honey 1/2 Cup (8 tbs)
Pineapple juice 1 Cup (16 tbs)
Lemon juice 1/4 Cup (4 tbs)
Butter/Margarine 3 Tablespoon
Worcestershire sauce 1 Teaspoon
Prepared mustard 1 Teaspoon
Garlic salt 1 Teaspoon
Ginger 1/4 Teaspoon
Mint leaves 2 Tablespoon , chopped



1. Prepare a barbecue or preheat the broiler.


2. In a saucepan, combine all the ingredients for the sauce and simmer on a lot flame or on the grill, stirring frequently, about 10 minutes.

3. In the meantime, skewer the meat onto seasoned wooden skewers or on metal ones.

4. Glaze the lamb with the sauce, using a pastry brush for the same.

5. Grill or broil the kabobs for about 15 to 20 minutes, turning them occasionally while cooking and brushing them frequently with the sauce.

6. Allow the meat to be cooked until tender, slightly charred outside but nice and pink inside.


7. Serve Luau Lamb Grill with left over sauce over hot pilaf.

Recipe Summary

Difficulty Level: Very Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 365Calories from Fat 127

 % Daily Value*

Total Fat 14 g21.5%

Saturated Fat 6 g30%

Trans Fat 0 g


Sodium 355 mg14.79%

Total Carbohydrates 28 g9.3%

Dietary Fiber %

Sugars 25 g

Protein 33 g66%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet