These lamb skewers are marinated in Indian flavours of garam masala, cumin, ginger and garlic, then barbecued until lightly charred
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 vegetable oil
2 tsp red wine vinegar
1 rounded tsp garam masala
1 rounded tsp ground cumin
1) 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.
2) 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.