Maple mustard lamb skewers

This maple mustard lamb skewers recipe is fantastic served with chunky tabbouleh, tzatziki and flatbread. Enjoy for a delicious family meal that costs only $4.05 per serve

  • 25 mins preparation
  • 15 mins cooking
  • 20 mins marinating
  • Serves 4
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This recipe first appeared in Woman's Day.
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  • 1/3 cup maple syrup
  • 2 tablespoon red wine vinegar
  • finely grated zest and juice of ½ lemon, plus remaining sliced
  • 1 tablespoon wholegrain mustard
  • 1 tablespoon rosemary leaves
  • 750 gram lamb shoulder, cut into cubes
  • 2 finger eggplants, trimmed, cut into 2cm slices
  • 8 bamboo skewers, soaked
  • tzatziki, flatbread to serve
Chunky tabbouleh
  • 1/4 cup cracked wheat
  • 1/2 cup boiling water
  • 1 cup each parsley, mint leaves
  • 1 tomato, chopped
  • 3 spring onions, chopped
  • 1/4 cup extra virgin olive oil
  • 2 tablespoon lemon juice
  • 1 garlic clove, crushed


  • 1
    In a shallow dish, combine syrup, vinegar, lemon juice, mustard and rosemary. Season. Add lamb to coat and set aside for 20 minutes.
  • 2
    For the chunky tabbouleh: Place cracked wheat in a bowl with water. Set aside for 5 minutes until absorbed. Drain. Add herbs, tomato and onion. Season. In a jug, whisk remaining ingredients. Toss through salad and set aside.
  • 3
    Thread lamb, eggplant and lemon onto skewers.
  • 4
    Preheat a char-grill pan on high. Grill skewers, covered, for 5 minutes, then uncovered for 5 minutes, turning and brushing with marinade, until cooked. Serve with tabbouleh, tzatziki and bread.