Spiced grilled lamb skewers

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N/A

Makes 8

Source

Ingredients

900g boned leg of lamb , cut into 2cm in cubes

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

Method

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.