This lamb kebabs marinade is delicious with lamb leg or shoulder cubes steeped in ginger and tamarind.  We suggest serving with a Vietnamese dipping sauce for a little extra spice hit.

Morley Butchers English Lamb

Whatever the time of year our specialist supplier in London’s Smithfield Market picks the best grass fed animals for us from around the country, so you can be confident that Lamb from Morley Butchers will be the finest available.

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Ingredients For Lamb Kebabs Marinade

450g/1lb  lamb leg or shoulder, cubed from Morley Butchers

For The Ginger And Tamarind Marinade

1 x 5cm/2inch piece fresh root ginger, peeled and finely chopped or grated
3 tbsp tamarind paste
2 garlic cloves, peeled and finely chopped or grated
30ml/2tbsp Thai fish sauce
15-30ml/1-2tbsp sesame oil
45ml/3tbsp desiccated coconut

For the Vietnamese Dipping Sauce

15ml/1tbsp caster sugar
30ml/2tbsp warm water
30ml/2tbsp Thai fish sauce
30ml/2tbsp rice or sherry vinegar
1 garlic clove, peeled and finely chopped
1 small red chilli, deseeded and finely chopped

For The Garnish

2 small red onions, peeled and thinly sliced
60ml/4tbsp freshly chopped coriander
30ml/2tbsp groundnut or sunflower oil

Cooking Method For Lamb Kebabs Marinade

In a shallow non-metallic dish mix the marinade ingredients together. Add the lamb, stir gently, cover and marinate in the refrigerator for 2 hours, or if time allow overnight.

If using – light your BBQ early so that the coals are up to temperature when you are ready to start cooking.

To prepare the dipping sauce; in a small bowl dissolve the sugar in the water then add the remaining ingredients and refrigerate until required, but serve at room temperature.

Thread the lamb cubes onto 8 small or 4 large metal or wooden skewers (previously soaked in water to prevent burning), remove any excess marinade and cook on a prepared barbecue or under a preheated moderate grill for 8 -12 minutes, turning occasionally. NB Thicker cubes will take slightly longer than thin ones.

To garnish mix the onion, coriander and oil together. Serve with the kebabs and dipping sauce. These will be perfect with some rice or hot pitta bread.

This  ginger and tamarind lamb kebab marinade recipe comes from Simply Beef & Lamb pay them a visit for more meaty recipes