Skip to content
Boston Beach Lamb Skewers - FireFly Barbecue

Boston Beach Lamb Skewers


6 Lamb Rump Chunks
3 Tsp Boston Beach Jamaican Jerk Rub
1/4 Bunch Coriander
6 Garlic Cloves
1 Spring Onion
Pitta bread
Crispy Salad
Peruvian Aji Amarillo Chilli Sauce



Mixing Bowl


Chopping board

Temperature probe

Food processor



  1. Add the spring onion, coriander and garlic to food processor and pulse until everything is nice and small.
  2. Transfer to the bowl and add the lamb and the Boston Beach Jamaican Jerk Rub.
  3. Mix well and put it back into fridge for at least an.hour to keep chilled.
  4. Thread the lamb on to the skewers.
  5. Cook under a hot grill, in the oven or on a BBQ.
  6. Best served pink (55/60C) with a fresh toasted pitta bread, crispy salad, BBQ'd lemon & splash of Peruvian Aji  Amarillo Chilli Sauce.



Older Post
Newer Post
Back to top