AuthorGeo FoodsCategoryMuttonIngredients
Preparation
Blend all the marinade ingredients until smooth, and season with one teaspoon 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. Heat a barbecue to medium-high and line a baking tray with foil. Thread the lamb onto the skewers, about four pieces on each. Place on oiled racks of the barbecue and cook for 15 minutes, turning often, or until charred in places and cooked right through. Serve with the salad and sauces of your choice.
Related RecipesBeef with Mashed Potatoes Lamb Curry Mutton Tikka Ingredients
900 g leg of lamb For the Marinade 85 g plain yogurt 25 g ginger 56 garlic cloves 12 tsp red chilli powder 1 tbsp vegetable oil 2 tsp vinegar 1 tsp garam masala 1 tsp ground cuminDirections
1Blend all the marinade ingredients until smooth, and season with one teaspoon 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. Heat a barbecue to medium-high and line a baking tray with foil. Thread the lamb onto the skewers, about four pieces on each. Place on oiled racks of the barbecue and cook for 15 minutes, turning often, or until charred in places and cooked right through. Serve with the salad and sauces of your choice.
Ingredients
Directions
Blend all the marinade ingredients until smooth, and season with one teaspoon 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. Heat a barbecue to medium-high and line a baking tray with foil. Thread the lamb onto the skewers, about four pieces on each. Place on oiled racks of the barbecue and cook for 15 minutes, turning often, or until charred in places and cooked right through. Serve with the salad and sauces of your choice.