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Lamb skewer kebabs with tamarind sauce Lamb skewer kebabs with tamarind sauce

Lamb skewer kebabs with tamarind sauce

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This tasty dish from Chef Adrian Martin features tamarind - a unique sweet, tart spice, making any sauce very distinct and pairing perfectly with lamb.

Preparation: 10 mins 
Cooking: 30 mins

Ingredients to serve 4

  • 400g minced lamb
  • 1 teaspoon ground coriander
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper

for the sauce:

  • 200ml water
  • 2 tablespoons tamarind paste
  • 2 tablespoons brown cane sugar
  • 1½ tablespoons soy sauce
  • 1½ tablespoons date molasses
  • To make the sauce, combine the ingredients in a small saucepan and place onto a hob over a medium heat to dissolve the ingredients in the water. Then boil the sauce on a high heat, stirring constantly, for 3–5 minutes until it becomes thick and syrupy.
  • Refrigerate until completely cool, then reserve half as a table sauce and use the other half to brush on the lamb while cooking.
  • Using your hands, combine the lamb, coriander, salt and pepper in a bowl, then squish down flat and divide into four equal portions.
  • Take one portion of the lamb mix and, with wet hands, form it on a damp chopping board into a sausage-shaped roll around a flat skewer. If you are using wooden rather than metal kebab skewers, make sure you soak them in advance for about 20 minutes. Repeat with the other three portions.
  • Preheat your grill to a high heat.
  • Place the lamb kebabs onto a tray lined with tinfoil and brush the upper facing side with the tamarind sauce. Slide under the grill to cook, turning the skewers with tongs frequently to ensure even cooking. After each turning, brush with the tamarind sauce.
  • These should take about 6–8 minutes to cook. Brush them with the sauce one last time as you remove them to a serving platter.
  • Serve them up with the remaining tamarind sauce, heated or cold, and enjoy. These go great with sticky coconut rice .

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