World Cuisine

Marinated Lamb Skewers

prep 20 mins, plus marinating cook 12–15 mins
  • 750 g (1½ lb) lamb fillet, cut into bite-sized pieces
  • 2 shallots, finely chopped
  • 2 teaspoons finely grated garlic
  • 2 teaspoons grated fresh root ginger
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon mild chilli powder
  • 1 tablespoon fennel seeds
  • 6 tablespoons finely chopped fresh coriander
  • 2 tablespoons finely chopped mint leaves
  • 250 g (8 oz) natural yogurt
  • ½ teaspoon sugar
  • 4 tablespoons lime juice
  • lemon segments, for squeezing

Place the lamb in a large, non-metallic dish. To make the marinade, place all the remaining ingredients in a food processor and blend until smooth. Season well.

Pour the mixture over the lamb, cover and chill for 24–48 hours.

When ready to cook, allow the lamb to come to room temperature. Divide the lamb pieces between 8–12 metal skewers and place on a baking sheet lined with nonstick baking paper.

Cook in a preheated oven at 200°C (400°F), Gas Mark 6 for 12–15 minutes or until tender and cooked through. Serve hot with Naan (see page 224) and lemon segments, for squeezing.

Like This? Try These
More on Food