• Preparation 20 Mins
• Cooking time: 15 Mins

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.

Ingredients

• 450g lean boneless lamb leg, shoulder or neck fillet, cut into 2.5cm cubes

For the Ginger and Tamarind Marinade:

• 1 x 5cm piece fresh root ginger, peeled and finely chopped
• 2 garlic cloves, peeled and finely chopped or 1 tablespoon garlic purée
• 2 tablespoons prepared Thai fish sauce
• 2-3 tablespoons prepared tamarind paste (available at larger supermarkets or oriental stores ) or juice of 1 lemon
• 1-2 tablespoons sesame oil
• 3 tablespoons desiccated coconut

For the Vietnamese Dipping Sauce:

• 1 tablespoon caster sugar
• 2 tablespoons warm water
• 2 tablespoons prepared Thai fish sauce
• 2 tablespoons rice 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
• 4 tablespoons freshly chopped coriander
• 2 tablespoons groundnut or sunflower oil

Method

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.
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