Lamb Tikka Skewers

I had intended to cook these on the barbecue but the weather turned and was looking less inviting.  They were delicious though just as they were cooked under a grill.

The great thing about cooking red meats like lamb or beef on a barbecue is from a food safety point of view, it doesn't matter if the food isn't totally cooked through, in fact, it's pretty lovely to have lamb slightly pink and I'm a fan of rare steak.  That said, I did accidentally cook these all the way through and they were still delicious and tender.  The sign of a good marinade!

Lamb Tikka Skewers - Serves 1 or 2 with other dishes

Ingredients

1 lamb steak

For the marinade
1 tsp grated ginger
1 clove garlic, crushed to a paste
1 green chilli, seeds removed (if you don't like it too hot) and finely chopped
Juice 1/2 lime
1 tsp garam masala
1/2 tsp cumin, I use whole seeds and grind them by hand
1/2 tsp coriander
1/2 tsp mustard seeds (ground with the cumin)
1 tbsp yogurt

Method

Mix the marinade ingredients together.  Cut the lamb into chunks then mix with the marinade.  Cover and refrigerate for at least 8 hours and up to 24 hours.

Soak some bamboo skewers in water (this stops them burning) or use metal skewers.  Thread the lamb onto the skewers and grill or barbecue until caramelising on the outside and to your liking on the inside.  Serve as a starter or with salad, rice or with other barbecue dishes.

Delicious!

Linked to pick and mix Fridays