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/1lb lean boneless lamb leg or shoulder, cut into 2.5cm/1inch cubes
  • For the Ginger and Tamarind Marinade

  • :1 x 5cm/2inch piece fresh root ginger, peeled and finely chopped
  • 2 garlic cloves, peeled and finely chopped or 15ml/1tbsp garlic purée
  • 30ml/2tbsp Thai fish sauce
  • 15-30ml/1-2tbsp sesame oil
  • 45ml/3tbsp desiccated coconut
  • For the Vietnamese Dipping Sauce

  • :15ml/1tbsp caster sugar
  • 30ml/2tbsp warm water
  • 30ml/2tbsp Thai fish sauce
  • 30ml/2tbsp rice or sherry 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
  • 60ml/4tbsp freshly chopped coriander
  • 30ml/2tbsp 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.