Recipes, Lamb Recipes

Val’s Lamb Skewers

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Chargrilled lamb skewers cooking over glowing charcoal on a barbecue, marinated in yoghurt and spices

This recipe is a winner. The two-day marinade may call for patience, but good things come to those who wait. Marinated in Greek yoghurt, spices, and aromatics, the lamb turns tender, flavourful, and ready for the grill. Cooked over glowing charcoal and finished with a squeeze of fresh lemon, the skewers pair beautifully with Lebanese-style garlic mayonnaise, chilli sauce, tabbouleh, and warm flatbread. A delicious way to enjoy the rich, smoky flavours of outdoor cooking.

For another take, explore Anna Ansari’s Uyghur Kewap-Style Lamb Skewers, made with diced shoulder of lamb and rolled lamb breast.

Serves 4-6

Ingredients

Method

  1. In a large bowl, combine all the marinade ingredients except the lemon juice and mix well. Add the lamb, turning to coat thoroughly. Cover and refrigerate for two days, turning occasionally to ensure the meat marinates evenly.
  2. When ready to cook, thread the lamb onto skewers, packing the pieces closely but without compressing them too tightly. Season generously with flaked sea salt.
  3. Grill over glowing charcoal until well coloured on the outside and cooked through. As the skewers cook, squeeze over the lemon juice to brighten the flavour.
  4. Serve hot with Lebanese-style garlic mayonnaise, chilli sauce, tabbouleh, and warm flatbread.

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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.