Lamb kebabs marinated in ginger and Tamarind

Choose from Korean inspired lamb kebabs marinated in ginger and tamarind, or from Scandanavia, what about a tasty burger with pickled cucumber relish.

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SERVES FOUR

Ingredients

450g/1lb lean boneless lamb leg or shoulder, cut into 2.5cm/1inch cubes

For the ginger and tamarind marinade:

1 x 5cm/2inch piece fresh root ginger, peeled and finely chopped
2 garlic cloves, peeled and finely chopped or 15ml/1tbsp garlic purée
30ml/2tbsp Thai fish sauce
30-45ml/2-3tbsp prepared tamarind
paste (available at larger supermarkets or oriental stores) or juice of 1 lemon 15-30ml/1-2tbsp sesame oil
45ml/3tbsp desiccated coconut

For the Vietnamese dipping sauce:

15ml/1tbsp caster sugar
30ml/2tbsp warm water
30ml/2tbsp Thai fish sauce
30ml/2tbsp rice or sherry vinegar
1 garlic clove, peeled and finely chopped
1 small red chilli, deseeded and finely chopped

To garnish:

2 small red onions, peeled and thinly sliced
60ml/4tbsp freshly chopped coriander
30ml/2tbsp groundnut or sunflower oil

METHOD

In a shallow non-metallic dish mix the marinade ingredients together.

Add the lamb, stir gently, cover and marinate in the refrigerator for two hours, or if time allow overnight.

To prepare the dipping sauce; in a small bowl dissolve the sugar in the water then add the remaining ingredients and refrigerate until needed, but serve at room temperature.

Thread the lamb cubes onto eight small or four large metal or wooden skewers (previously soaked in water), remove any excess marinade and cook on a prepared barbecue or under a preheated moderate grill for 12-16 minutes, turning occasionally. To garnish mix the onion, coriander and oil together and serve with the dipping sauce.