Saturday Skewer Sessions: Indian Lamb

Baaaaahhhh-rilliant flavour - be the black sheep and try lamb differently.

The need-to-know stuff

Prep - 15 min

Marinade - 2 - 24 hrs (up to you….)

Cook time - 30 mins (for medium rare lamb)

BBQ - Medium heat (best over charcoal…)

Want to show off? - Best cooked on dark wood skewers (we chose a Zirocote) because the yellow lamb really stands out against the lovely rich 'spiderweb' grain.

Per Large Skewer

280g Large cubes of lamb (leg is good)

5-6tbsp yoghurt

½ Lemon (juice)

1 Chilli (Fresno, chopped)

1tsp Cumin (ground)

1tsp Coriander (ground)

1/2tsp Turmeric (ground)

1tsp Garam Masala

1/2tsp Garlic granules

1/2tsp Onion granules

1/2tsp Mixed spice

1tsp Salt

Aubergine (chunky)

On your marks…make marinade….

Set Lamb chunks and aubergine to one side

Put all of the powders into a small pan and lightly toast to reawaken the amazing flavours

Once cooled slightly, add this delicious blend of spices into a bowl and add yoghurt, lemon juice and chilli. Mix thoroughly.

Take the lamb chunks and roll them in the yoghurty, spicy goodness, making sure they’re totally covered

Marinade for up to 24hrs in the fridge

Get ready for skewer set up….

Chop aubergine into nice big chunks

Alternate the aubergine pieces and marinated lamb chunks all the way up the skewer

Check out the masterpiece you’ve just created - chunky purple aubergine nestled against yellow, sumptuous lamb

Cook it up…

Pop your skewer of meaty joy onto a medium heat BBQ

Turn a few times across the 30 mins to keep the cook even and lamb moist

Serve and share…

Place a chunky BBQ board on the centre of the table

Slide that tender lamb and soft roasted aubergine off the skewer and onto your board

Yet again, watch your friends, family and others launch themselves at the table, desperate to taste the wonders in from of them

Do a silent high five to yourself - this Indian Lamb is magnificent.

Appreciate your own, excellent BBQ skills

Then tuck in