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.
prep time
20 mins
cook time
15 minutes
serves
4 people
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
- 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.
- 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), remove any excess marinade and cook on a prepared barbecue or under a preheated moderate grill for 12-16 minutes, turning occasionally.
- To garnish mix the onion, coriander and oil together. Serve with the kebabs and dipping sauce.
