Indian Lamb Skewers

Charmaine Lu -

  • 900g boned leg of lamb, cut into bite-size cubes
  • For the marinade
  • 25g ginger
  • 5 big garlic cloves
  • 85g natural yoghurt
  • ½ tsp red chilli paste (or more if you want it hotter)
  • 1 tbsp sunflower oil
  • 2 tsp red wine vinegar
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • Make your marinade by blending all of the ingredients together, until mixed into a smooth paste. Season well with plenty of sea salt and black pepper, then chuck in the lamb chunks, stir well, and keep covered in the fridge overnight.
  • When you’re ready to cook, soak 8 wooden skewers in water for 10 minutes. While waiting for these to soak, fire up your grill, and line a baking tray with foil. Thread the meat onto the skewers (4 or 5 chunks on each), and then grill for 13-15 minutes, turning regularly to get them golden and slightly crispy on all sides. Serve hot, with your favourite salads or vegetables, and some fresh flat breads.
80 mins
6 serving