Lamb Kebabs Marinated in Ginger and Tamarind Lamb Kebabs Marinated in Ginger and Tamarind

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

4 people


  • 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


  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.