What you'll need:

  • 900g boned leg of lamb, cut into bite-size cubes

For the marinade:

  • 25g ginger
  • 5 big garlic cloves
  • 85g natural yoghurt
  • ½ tsp red chilli paste (or more if you want it hotter)
  • 1 tbsp sunflower oil
  • 2 tsp red wine vinegar
  • 1 tsp ground cumin
  • 1 tsp garam masala
Time: 80 minutes
Serves: 6



Make your marinade by blending all of the ingredients together, until mixed into a smooth paste. Season well with plenty of sea salt and black pepper, then chuck in the lamb chunks, stir well, and keep covered in the fridge overnight.


When you’re ready to cook, soak 8 wooden skewers in water for 10 minutes. While waiting for these to soak, fire up your grill, and line a baking tray with foil. Thread the meat onto the skewers (4 or 5 chunks on each), and then grill for 13-15 minutes, turning regularly to get them golden and slightly crispy on all sides. Serve hot, with your favourite salads or vegetables, and some fresh flat breads.

This Indian Lamb Skewers will go brilliantly with the big, juicy, and savoury Legado del Moncayo Grenache 2015. This wine is going to go well with grilled meats, kebabs and many other meaty dishes so this two should be a winning combo!

There you have it -- an easy recipe for Indian Lamb Skewers!

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