Ingredients Jump to Instructions ↓

  1. 30 minutes

  2. 4 garlic cloves, pressed through a garlic press

  3. 2 Tablespoons fresh lemon juice

  4. 2/3 cup plus 1/4 cup Drambuie liqueur, divided use

  5. 1 Tablespoon fresh thyme leaves

  6. 1 cup Dijon mustard

  7. 2 Tablespoons honey

  8. 2 pounds boneless chicken or lamb cut into 1-1/2-inch cubes Kosher salt and freshly ground pepper to taste

Instructions Jump to Ingredients ↑

  1. Preparation: In a small, heavy saucepan, bring garlic , lemon juice, 2/3 cup of Drambuie , and thyme to a boil. Reduce heat and simmer about 10 minutes until reduced and slightly thickened. Whisk in Dijon mustard and honey . Simmer an additional 3 minutes. Remove from heat and let cool. Place the chicken or lamb in a large bowl. Sprinkle generously with salt and pepper. Cover with the Dijon sauce and toss to coat. Thread meat on to soaked skewers. Grill or broil over medium heat until browned and cooked through, about 10 minutes. Place on a heat-proof platter. In a small saucepan, heat remaining 1/4 cup of Drambuie until very warm, but do not boil. Ignite the liqueur with a long match and pour over the brochettes at the table. Let rest for 5 minutes after the flames go out before serving. Yield: 4 servings


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