Recipe of the Week
Algerian honeyed lamb kebabs
Courtesy of
Richard Blunt

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2 lbs. boned lamb leg cut into 1 inch cubes

3 cloves peeled fresh garlic
2 Tbsp. fresh ginger (peeled and chopped)
1 tsp. grated lemon peel
1/3 cup fresh lemon juice (the juice from about 3 medium lemons)
1/4 cup chopped fresh cilantro leaves
1/4 cup honey
2 Tbsp. anise seeds (toasted in a 350° oven and crushed)
1/2 tsp. cayenne pepper
1/2 tsp. saffron powder
1/4 cup finely diced onion
1/2 cup extra virgin olive oil
1/4 cup peanut oil
1/2 tsp. fresh ground black pepper


Finely chop garlic and ginger with food processor or blender.

Finely grate 1 tsp. lemon peel.

Combine garlic, ginger, and lemon peel with remaining ingredients to complete marinade. Mix well.

Combine diced lamb with marinade in a stainless steel or glass bowl and marinate over night in refrigerator.

Preheat grill, broiler, or barbecue. Remove meat-marinade mixture from refrigerator and bring to room temperature. Skewer meat onto flat-bladed or twisted skewers and place at least 5 inches from the heat. Grill meat on 1 side for a few minutes then turn over and baste with marinade. Continue to cook and coat with marinade until meat is cooked to your liking. Serve with lemon wedges and fresh mint as a garnish.

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