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Spiced grilled lamb skewers

Why not try something new!

Get experimenting with our other infused oils. The range includes Chilli, Garlic and Basil. The possibilities are endless!

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15 mins
Serves 8

900g boned leg of lamb, cut into 2cm in cubes

For the marinade-
85g plain yogurt
25g ginger
5 garlic cloves
½ tsp red chilli powder, or to taste
1 tbsp Mr Hugh’s garam masala infused rapeseed oil
2 tsp red wine vinegar
1 rounded tsp ground cumin


Blend all the marinade ingredients until smooth, and season with 1 tsp salt and some black pepper. Add the lamb, mix well, cover and put in the fridge to marinate for as long as possible; overnight is best.

When ready to cook, soak 8 wooden skewers in water for 10 mins and heat a barbecue to medium-high. Thread the lamb onto the skewers, about 4 pieces on each. Place on oiled racks (best to use Mr Hugh's rapeseed oil spray) on the barbecue and cook for 12-14 mins, turning often, or until charred in places and cooked right through.

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