Lamb Kebabs Marinated in Ginger and Tamarind

Lamb Kebabs featuring lamb leg or shoulder cubes at their best marinated in a ginger and tamarind marinade and served with a Vietnamese dipping sauce

450g/1lb lean boneless Diced Lamb

For the Ginger and Tamarind Marinade:
• 1 x 5cm/2inch piece fresh root ginger, peeled and finely chopped
• 2 garlic cloves, peeled and finely chopped or 15ml/1tbsp garlic purée
• 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

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

1. 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.
2. 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.
3. Thread the lamb cubes onto 8 small or 4 large metal or wooden skewers (previously soaked in water), remove any excess marinade and cook on a prepared barbecue or under a preheated moderate grill for 12-16 minutes, turning occasionally.
4. To garnish mix the onion, coriander and oil together. Serve with the kebabs and dipping sauce.

Oliver Arundel

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