A very simple, all-in-one recipe.  The yoghurt in the marinade helps to tenderise the lamb and the spices add an extra depth of flavour.  Succulent and delicious cooked under the grill or on the BBQ. 
Prep Time10 minutes
Cook Time10 minutes
Marinating30 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Lamb
Keyword: Kebab, Lamb
Servings: 4


  • 750 g boned shoulder of lamb
  • 1 green chilli
  • 2 cms ginger
  • 150 ml natural yoghurt
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1 clove garlic
  • 1/2 lemon juice
  • 1 tsp salt
  • 2 onions


  • Trim excess fat from lamb and cut into 2cms cubes.
  • Finely chop the chilli.
  • Peel and grate the ginger.
  • Peel and crush the garlic.
  • Mix everything together, except the onions, in a bowl and leave to marinate for at least 30 minutes.
  • Meanwhile, peel the onions and cut into quarters, separating the layers.
  • Remove the meat from the marinade and thread onto skewers, alternating with onion.
  • Grill under high heat for 8-10 minutes, turning frequently.
  • Alternately, cook on BBQ.