Lamb Kebabs with Honey-Mustard-Tarragon Sauce

Since most of the meals I cook are for just the two of us, and we tend to buy our meats in bulk, you will often see the same meat cooked in a different way shortly after the first time around. Last time I made lamb, I made it as a Moroccan or Middle Eastern lamb tagine Lamb And Vegetable Tagine. But I still had lamb down that needed to be cooked, since we didn’t freeze it. This time I turned them into kebabs. I marinated my lamb cubes in a honey-mustard-tarragon sauce. They were so good and so tender. They just melted in our mouths. I served it over couscous with the grilled vegetables on the side, some warmed pita bread and a smooth, silky red blend. It was a perfect Mediterranean meal.

The word kebab means to roast. Kebabs have been around since at least the 14th century. It is believed they originated in Turkey, when soldiers used to grill chunks of freshly hunted animals skewed on swords on open field fires. However they are traditional all through North African and Middle Eastern Countries and many Asian countries as well. Kebabs or kabobs are the same thing, but depending on where they are coming from, they are spelled differently. Kebabs, with an “e” are usually from Arabic speaking countries whereas kababs with an “a” are usually from Armenia or Iran. I will eat them from wherever. I love them no matter where they come from or how they are spelled. 🙂

Lamb Kebabs with a Honey-Mustard-Tarragon Sauce

The meat is the base, but it is the sauce that makes the dish really special. This time I marinated my lamb in a honey-mustard-tarragon sauce, and boy, did it really give the lamb a great flavor.

1 1/-2 lbs lamb, cubed

3 TBSP Dijon mustard

2-3 TBSP honey

2-3 TBSP white balsamic vinegar

1-2 tsp dried tarragon or 1-2 TBSP fresh tarragon

1 TBSP garlic

Mix everything together well, then add the lamb cubes and marinate in the refrigerator for at least 4 hours before cooking.

When the lamb is ready, skewer it, top with a little more of the marinade and grill it up for about 5-7 minutes then flip and continue to cook for an additional 5-7 minutes on a hot grill.

I also skewered up some peppers, mushrooms and onions and grilled them as well. I marinated the vegetables in a simple balsamic vinaigrette and placed them on the grill first. The vegetables take longer than the meat to cook.

Reserve some of the marinade to top the cooked meats with later. Bring it to a boil, then reduce the heat to a simmer and continue to cook for about 10 minutes, stirring occasionally. At the very end, you can add a dollop or two of butter to finish the sauce if you like.

Serve everything over rice or couscous and voila! I like the pearled couscous better, though I often use the smaller couscous as well. Both are delicious. They have very different tastes and textures.

This is a very tasty and healthy dish that only takes a few minutes to prepare and cook.

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.