These spiced grilled lamb skewers are marinated in Indian flavours of garam masala, cumin, ginger and garlic, then barbecued until lightly charred.

Total Time: 30 min

Serves: 8

 

Ingredients
  • 900g boned leg of lamb,
  • cut into 2cm in cubes
  • For the marinade
  • 85g plain yogurt
  • 25g ginger
  • 5 fat garlic cloves
  • ½ tsp red chilli powder, or to taste
  • 1 tbsp vegetable oil
  • 2 tsp red wine vinegar
  • 1 rounded tsp garam masala
  • 1 rounded tsp ground cumin

 

Directions
  • Blend all the marinade ingredients until smooth, and season with 1 tsp salt and some black pepper. Add the lamb, mix well, cover and put in the fridge to marinate for as long as possible; overnight is best.

 

  • When ready to cook, soak 8 wooden skewers in water for 10 mins and heat a barbecue to medium-high, or heat your grill and line a baking tray with foil. Thread the lamb onto the skewers, about 4 pieces on each. Place on oiled racks of the barbecue and cook for 12-14 mins, turning often, or until charred in places and cooked right through. If you’re grilling the skewers, cook for 10-12 mins.
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