Ingredients

· 900 g leg of lamb

For the Marinade

· 85 g plain yogurt

· 25 g ginger

· 5-6 garlic cloves

· ½ teaspoon red chilli powder

· 1 tablespoon vegetable oil

· 2 teaspoons vinegar

· 1 teaspoon garam masala

· 1 teaspoon ground cumin

Method

Blend all the marinade ingredients until smooth, and season with one teaspoon salt and some black pepper. Add the lamb, mix well, cover and put in the fridge to marinate for as long as possible; overnight is best. Heat a barbecue to medium-high and line a baking tray with foil. Thread the lamb onto the skewers, about four pieces on each. Place on oiled racks of the barbecue and cook for 15 minutes, turning often, or until charred in places and cooked right through. Serve with the salad and sauces of your choice.