900g boned leg of lamb, cut into 2cm in cubes
For the marinade
85g plain yogurt
5 fat garlic cloves
½ tsp red chilli powder, or to taste
1 tbsp rape seed oil
2 tsp red wine vinegar
1 rounded tsp garam masala
1 rounded tsp ground cumin
- 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.
Recipe from Good Food Magazine Aug 2003