Cinnamon Kitchen in Leeds is known for its bold, contemporary Indian cooking, and these spiced lamb skewers capture that spirit at home. The recipe works because a yogurt-based marinade tenderizes the lamb while a warm blend of garam masala, cumin, and coriander builds deep, aromatic flavor. Served with a fresh mint chutney, they make a memorable starter or main.
Ingredients
- 1 lb 8 oz (680 g) boneless leg of lamb, cut into 1-inch (2.5 cm) cubes
- 1 cup (240 g) plain full-fat yogurt
- 2 tablespoons (30 ml) lemon juice
- 2 tablespoons (30 g) ginger-garlic paste
- 1 tablespoon (8 g) garam masala
- 1 teaspoon (2 g) ground cumin
- 1 teaspoon (2 g) ground coriander
- 1 teaspoon (2 g) smoked paprika
- 1/2 teaspoon (1 g) turmeric
- 1/2 teaspoon (1 g) cayenne pepper (optional)
- 1 teaspoon (6 g) salt
- 2 tablespoons (30 ml) vegetable oil, for brushing
- 8 wooden skewers, soaked in water for 30 minutes
Instructions
- In a large bowl, whisk together the yogurt, lemon juice, ginger-garlic paste, garam masala, cumin, coriander, paprika, turmeric, cayenne (if using), and salt until smooth.
- Add the lamb cubes and toss to coat thoroughly. Cover and refrigerate for at least 2 hours, or up to 8 hours for deeper flavor.
- While the lamb marinates, soak the wooden skewers in water for 30 minutes to prevent burning.
- Preheat a grill or grill pan to medium-high heat (about 400°F / 200°C).
- Thread the marinated lamb onto the skewers, leaving a small gap between pieces so they cook evenly.
- Brush the grill grates with oil, then place the skewers on the grill. Cook for 4–5 minutes per side for medium-rare, or until the lamb reaches an internal temperature of 145°F (63°C) as measured with a food thermometer (USDA FSIS safe minimum for whole cuts of lamb). For well-done, cook to 160°F (71°C).
- Remove from the grill and let rest for 3 minutes before serving. The temperature will rise slightly during rest.
Tips
- Substitutions: If you don’t have ginger-garlic paste, use 1 tablespoon (15 g) grated fresh ginger and 3 cloves garlic, minced. Chicken or paneer can replace lamb—cook chicken to 165°F (74°C) and paneer until golden.
- Storage: Marinated raw lamb can be refrigerated for up to 24 hours. Cooked skewers keep in the fridge for 3–4 days.
- Common mistake: Don’t skip the resting time—it allows juices to redistribute, keeping the meat moist. Also, don’t overcrowd the skewers; too many pieces touching will steam rather than char.
- Make it ahead: You can thread the skewers up to 4 hours before cooking and keep them covered in the fridge.
Serving Suggestions
Serve the skewers hot off the grill with a side of cooling mint yogurt (mix 1/2 cup plain yogurt with 1/4 cup chopped fresh mint, 1 teaspoon lemon juice, and a pinch of salt). Pair with naan bread, a simple cucumber salad, or basmati rice. For a complete meal, add a lentil dal or grilled vegetables.
Variations
- Chicken tikka-style: Use boneless chicken thighs instead of lamb; marinate for at least 2 hours and grill until 165°F (74°C).
- Paneer skewers: Substitute paneer cubes for lamb; skip the long marinating (30 minutes is enough) and grill until lightly charred.
- Spicy version: Add 1 extra teaspoon cayenne or a chopped green chili to the marinade.
- Oven method: Broil the skewers on a baking sheet 6 inches from the heat for 6–8 minutes, turning once.
Storage and Reheating
Leftover cooked skewers can be refrigerated in an airtight container for up to 4 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 8–10 minutes, or until heated through to 165°F (74°C). You can also microwave them, but they will be less crispy. Freeze cooked skewers (without the chutney) for up to 3 months; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use a different cut of lamb? Yes, shoulder or leg both work well. Shoulder is fattier and may be more forgiving; just trim excess fat. Ensure the meat is cut into uniform cubes for even cooking.
How long should I marinate the lamb? At least 2 hours is ideal for flavor and tenderness. Overnight (up to 8 hours) is even better, but don’t exceed 24 hours as the acid can make the meat mushy.
Can I cook these on a cast-iron skillet? Absolutely. Heat the skillet over medium-high, brush with oil, and cook the skewers in batches, turning every few minutes, until done.
What if I don’t have wooden skewers? Use metal skewers—they don’t need soaking and are reusable. If using wooden, soak them for at least 30 minutes to prevent burning.
Can I make the marinade vegan? Use a thick plant-based yogurt (like coconut or soy) and replace the lamb with extra-firm tofu or seitan. Adjust cooking times accordingly.
Is it safe to eat lamb medium-rare? Yes, whole cuts of lamb are safe at 145°F (63°C) with a 3-minute rest, per USDA FSIS guidelines. Ground lamb must reach 160°F (71°C).
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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