Spiced Lamb Skewers

Tender lamb fillet marinated in spiced, paprika-rich yoghurt, threaded onto skewers and grilled until charred and juicy, then brushed with mango chutney for a sweet-sticky glaze. Served over warm naan with fresh chilli and coriander, it is fast, fragrant and full of flavour. The marinade does almost all the work.

Why this works

• A yoghurt marinade tenderises the lamb and helps the spices cling and char.
• Paprika, garlic and ginger give a deep, warming spice without overwhelming the meat.
• Brushing with mango chutney as it grills builds a sweet, sticky, lightly caramelised glaze.
• Grilling hard and fast keeps the lamb succulent inside with a proper char outside.

Ingredient notes and swaps

• Lamb fillet stays tender and quick; leg or shoulder cut into chunks works with a little longer cooking.
• Adjust the paprika and chilli to taste — smoked paprika adds a lovely depth.
• Mango chutney gives the sweet glaze; a little honey works in a pinch.
• Serve on naan, flatbread or rice — whatever you have.

Spiced Lamb Skewers

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For something spicy that has plenty of flavour try these spicy Indian lamb skewers.

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Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Servings: 2 people

Course: Main Course

Cuisine: Middle Eastern

Calories: 570

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

• 2 x Lamb Fillets, membrane removed and cut into chunks
• 150g Greek Yoghurt
• 3 Tbsp Paprika
• 4 Garlic Cloves, peeled and grated
• 3cm Ginger, peeled and grated
• Mango Chutney

To Serve

• 2 Naan Breads
• 2 Red Chillies, deseeded and sliced finely
• 15g Coriander, leaves picked and chopped finely

Method

 

1. Mix the marinade ingredients together, except the Mango Chutney
2. Stir in the Lamb and ensure it is fully coated
3. Set aside for 2/3 hours, or preferably, overnight in the fridge
4. Heat the grill
5. After soaking 3/4 skewers in water thread the lamb on to the skewers
6. When threading, don't pack the lamb too tightly; leave a little space for even cooking.
7. Brush one side with Mango Chutney quite generously
8. Cook under grill for 4/5 minutes
9. Turn the skewers and brush again with Mango Chutney
10. Cook for a further 3/4 minutes under the Grill
11. Leave to rest whilst Naan cooks in the oven

To serve

1. Cook the Naan according to packet instructions
2. Serve on a plate
3. Place the Lamb Skewers on top
4. Sprinkle over the Red Chillies and Coriander

Nutrition

Calories: 570kcalCarbohydrates: 10gProtein: 46gFat: 38gSaturated Fat: 17gSodium: 160mgSugar: 6g

Notes

Don't rush the marinating process, as it deeply infuses the lamb with flavour and ensures tenderness.
Soaking wooden skewers prevents them from burning under the grill.
Keep a close eye on the lamb while grilling to avoid overcooking; aim for a nice char and succulent interior.

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Tips for success

• Do not rush the marinating — a few hours, or overnight, deeply flavours and tenderises the lamb.
• Soak wooden skewers in water first so they do not burn.
• Watch closely under the grill; aim for a good char with a succulent middle.

Make ahead, storage and reheating

• The lamb is best marinated ahead — overnight is ideal — so it is ready to skewer and grill. Cook to order; leftovers keep for a day and are good cold in a wrap the next day.

What to serve it with

• Warm naan or flatbread, a cooling raita or tahini dressing, and a crisp kachumber salad of tomato, onion and cucumber.

FAQ

How long should I marinate the lamb? A few hours at least; overnight gives the best flavour and tenderness.

Can I use a different cut? Yes — leg or shoulder chunks work, with slightly longer cooking.

Grill, barbecue or griddle? Any of them — you are after a high heat and a good char.

What should I serve with them? Naan or rice, a cooling dip and a fresh chopped salad.

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