Grilled Australian Lamb Skewers with Blackberry Chutney
Tender lamb skewers marinated in a blend of Indian spices, grilled to perfection and served with a sweet and tangy blackberry chutney.
Ingredients
- ●500g Australian lamb shoulder, cut into 1-inch cubesMake sure to buy lamb shoulder for best results
- ●2 tbsp Lemon juiceFreshly squeezed
- ●1 cup YogurtPlain, unflavored
- ●1-inch piece Ginger, mincedFresh
- ●3 cloves Garlic, mincedFresh
- ●1 tsp Cumin powderGround
- ●1 tsp Coriander powderGround
- ●1 tsp Red chili powderGround
- ●1 tsp SaltTo taste
- ●1/2 tsp Black pepperTo taste
- ●250g BlackberriesFresh or frozen
- ●2 tbsp HoneyPure, unfiltered
- ●2 tbsp Lime juiceFreshly squeezed
Instructions
- 1
1. In a large bowl, whisk together lemon juice, yogurt, ginger, garlic, cumin powder, coriander powder, red chili powder, salt, and black pepper.
- 2
2. Add the lamb cubes to the marinade and mix well to coat.
- 3
3. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
- 4
4. Preheat the grill to medium-high heat.
- 5
5. Thread the marinated lamb cubes onto skewers, leaving a little space between each piece.
- 6
6. Grill the skewers for 8-10 minutes per side, or until the lamb is cooked to your desired level of doneness.
- 7
7. Meanwhile, in a small saucepan, combine blackberries, honey, and lime juice.
- 8
8. Bring the mixture to a simmer over medium heat and cook for 5-7 minutes, or until the blackberries have broken down and the chutney has thickened.
- 9
9. Serve the grilled lamb skewers with the blackberry chutney spooned over the top.