FilipinoMedium · Hot
Fennel Seed–Glazed Lamb Chop Skewers with Honey
Tender lamb chops threaded onto skewers, marinated in a Filipino-inspired soy-citrus blend, then finished with a fragrant fennel-honey glaze that caramelizes into sticky, charred perfection over high heat.
Prep
20 min
Cook
15 min
Total
35 min
Method
1
Pat lamb chops dry with paper towels. Cut each chop into 2-3 bite-sized pieces, keeping some fat cap intact for char and moisture.
2
3
Place lamb pieces in a zip-lock bag or container, pour marinade over, and toss to coat. Refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
4
Toast fennel seeds in a dry skillet over medium heat for 2 minutes, until fragrant and slightly darker. Watch carefully to avoid burning.
5
Transfer toasted seeds to a spice grinder or mortar and pestle. Grind until coarse powder forms.
6
In a small saucepan, combine honey, ground fennel seeds, and mustard. Warm over low heat for 3-4 minutes, stirring until smooth and aromatic. Remove from heat.
7
Thread 3-4 lamb pieces per skewer, leaving small gaps between each piece for even heat exposure. If using wooden skewers, soak in water for 20 minutes first to prevent burning.
8
Set up charcoal grill for direct medium-high heat (around 200-220°C). Let coals burn to glowing orange with white ash coating.
9
10
Flip skewers and continue grilling 2-3 minutes more. Using an instant-read thermometer, check for 63°C internal temperature for medium-rare doneness.
11
12
Remove from grill when lamb reaches 63°C at the thickest piece. Let rest on a clean plate for 3 minutes—this allows juices to redistribute.
E
Nutri-Score
Least favorable
A–E · lower is better · score 20
Calories
584
per serving
High in saturated fat · 22gHigh in salt · 1688mgCalorie-dense · 584 kcalHigh in protein · 40g
Protein
40g
Carbs
24g
Fat
38g
Sat. fat
22g
Fiber
2g
Sugar
20g
Sodium
1688mg
Gluten FreeHigh ProteinLow CarbAnti InflammatoryDiabetesHeart HealthyMuscle MaintenanceWeight ManagementBalanced FatLean Meat
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
E
Environmental impact
Very high impact
A–E · lower is better · includes estimates
kg CO2e
6.1
per serving
ECarbonCEU all-round· carbon sets the grade
Water
1.6m³
Land
670Pt
Runoff
0.3g P
Lamb Chops drives 98% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
6
Sweet
5
Salty
3
Sour
1
Bitter
2
Spicy
Textures
CrispyJuicyTender
Aromas
CitrusHerbalSmokySweet
Kitchen Equipment
Primary Tool
Charcoal GrillGrillSmall SaucepanSpice GrinderBasting BrushChef KnifeCutting BoardGrilling TongsInstant Read ThermometerMarinade ContainerMixing BowlPrep BowlSmall Serving BowlWhiskPaper TowelsPlate For RestingSkewersZip Lock Bag
Safety & Storage
Cooking Temperature
Grill lamb skewers to minimum 63°C internal temperature for medium-rare. Use instant-read thermometer at thickest part. Undercooked lamb poses foodborne illness risk especially for vulnerable populations.
Cross Contamination
Never reuse marinade that has contacted raw lamb without boiling it first. Reserve portion before marinating raw meat if you plan to use it as sauce.
Use separate cutting boards and utensils for raw lamb versus ready-to-eat items. Wash hands thoroughly with soap after handling raw meat.
Discard used marinade immediately after removing lamb. Never reuse marinade that has contacted raw meat as a sauce or finishing glaze.
Storage
Marinated lamb must stay refrigerated at 40°F or below. Discard used marinade after removing lamb. Leftover glaze can be stored refrigerated in sealed container for up to 5 days.
High Risk Population
Pregnant individuals, elderly, young children, and immunocompromised persons should consume lamb cooked to 71°C minimum (well done) to eliminate potential pathogens.
Equipment Safety
Soak wooden skewers in water 20+ minutes before grilling to prevent ignition. Use long-handled tongs for turning skewers to maintain safe distance from 200-220°C heat source.
Pro Tips
Technique
Resist the urge to move your skewers too soon, kuya. Let them sit fat-side down for the full 3-4 minutes—it's that render and char time that builds the crust holding all those juices inside. Your metal skewers will thank you, and so will your guests.
Substitution
If lamb isn't your thing, pork loin cut into similar chunks works beautifully with this same marinade and glaze. The honey caramelizes just as gorgeous, and you've got that sweet-savory balance my lola swore by.
Equipment
A charcoal grill makes a difference here—coconut shell charcoal if you can find it, but regular lump charcoal works too. The natural smoke depth you get from real fire just hits different than gas. Trust me, your glaze will pop with that authentic char.
From the chef
Lamb and fennel are a classic pairing, and this dish leans into that hard. The chops go into a soy-lemon-garlic bath for up to two hours — long enough to tenderize and season, short enough that the lemon does not start breaking down the texture. Toast the fennel seeds until they pop fragrant in the dry pan, then grind them coarse before stirring into warm honey and mustard for the glaze. Fat-side down on medium-high first, so the fat renders and the grill marks go deep. That glaze caramelizes in the final two minutes into something sticky and fragrant — let it bubble and set before you pull the skewers. Rest three minutes and the juices stay right where you want them.
TagsGrilledLambSkewerFilipino InspiredHoney GlazedCharcoalWeeknight Dinner
AllergensSoyGlutenMustard
Source: generated · June 12, 2026