Spiced grilled lamb skewers

• boned leg of lamb↗900g g

  cut into 2cm in cubes

• plain yogurt↗85g g
• ginger↗25g g
• fat garlic cloves↗5
• red chilli↗½ tsp tsp

  powder, or to taste

• vegetable oil↗1 tbsp tbsp
• red wine vinegar↗2 tsp tsp
• garam masala↗1 rounded tsp tsp

  1 rounded tsp

• ground cumin↗1 rounded tsp tsp

  1 rounded tsp

Step-by-step instructions

1. 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. 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.