Spicy lamb skewers

    50 min

    Thin slices of lamb loin are marinated in a spicy sauce, then threaded onto wooden skewers before cooking on a griddle pan or barbecue. Great finger good or starter - but feel free to alter the amount of chilli depending on who you're serving.


    County Antrim, Northern Ireland, UK
    2 people made this

    Serves: 6 

    • 12 wooden skewers
    • For the marinade
    • 1 teaspoon sesame oil
    • 3 teaspoons soy sauce
    • 2 teaspoons vodka
    • 1 teaspoon cumin powder
    • 1 teaspoon fennel seeds
    • 1 or 2 teaspoons chilli sauce from a jar, depending on spice level you want

    • 450g boneless lamb loin, thinly sliced

    Prep:15min  ›  Cook:5min  ›  Extra time:30min marinating  ›  Ready in:50min 

    1. Soak the wooden skewers in water.
    2. Mix the ingredients for the marinade together in a bowl. Add the thinly sliced lamb and marinate for at least 30 minutes.
    3. Thread the slices of lamb onto the skewers but spread the pieces out so they'll cook evenly.
    4. Heat the griddle pan or bbq to a high heat. Place the skewers on the pan or rack and cook for 2 minutes. Turn over and cook for a further 2 minutes. Transfer to a warm platter and serve.


    You can add dried chilli flakes instead of chilli sauce.

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