Recipes, Lamb Recipes

Grilled marinated lamb skewers

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This recipe is a winner and while the two-day marinade requires patience, good things come to those who wait.

Grilled marinated lamb skewers

Serves 4-6

Ingredients

Shop the ingredients

Directions

  1. Combine all the ingredients for the marinade except the lemon juice and mix together well in a bowl.
  2. Add in the meat, stir all together well and then cover and refrigerate for two days.
  3. Turn the mix occasionally over this time.
  4. Push the meat onto skewers drawing them in but not squashing them super tight.
  5. Season them generously with salt and cook over plenty of glowing charcoal.
  6. Over the course of cooking, squeeze the lemons over the colouring meat.
  7. Eat with Lebanese-style garlic mayonnaise, chilli sauce, tabbouleh and flatbread.

Valentine Warner is a chef, food writer, business owner and broadcaster, with a deep interest in nature, travel and provincial food. He describes his cooking style as ‘International Grandmother’ and combines his strong sense of storytelling with his infectious love of cookery. Val has a deep respect and understanding of ingredients, both wild and cultivated, and has the instinctive ability to rustle up hearty and wholesome meals from whatever’s available. Val is an avid proponent of native food sources, and finds common ground with Swaledale in their work to deliver top-notch meat, within a truthful, ethical and high welfare framework. Originally a trained portrait painter, Val has also authored 5 cookbooks, managed his own catering company and is a co-owner of Taqueria, a West London Mexican cafe. Val is also a partner in the Hepple Distillery in Northumberland and Holmen Lofoten hotel on arctic Norway’s Lofoten island.