BBQ Lamb Skewers from Chef Ben Dineen

Indian inspired marinade, from Chef Ben Dineen, that creates beautiful, tender lamb skewers for the BBQ. Expect to make 30 small skewers from one butterflied leg of lamb.


  • 1 leg of lamb, 5-6 lbs, butterflied
  • 1 onion
  • One piece of ginger peeled and chopped (3 inches long)
  • 6 fl. oz lemon juice
  • 1 tbsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • 1 tsp ground turmeric
  • Quarter tsp ground nutmeg
  • Quarter tsp ground cinnamon
  • Quarter tsp ground cloves
  • 8 fl.oz olive oil
  • 1 and half tsps salt
  • Quarter tsp freshly ground pepper
  • 1 tsp cayenne pepper (optional)


Put the chopped onion, ginger, garlic and 4tbls of the lemon juice into a blender and blend to a smooth paste. In a bowl, put the paste from the blender and combine with all other ingredients.

Carefully cut all fat and tissue from the meat and with the point of a knife, make lots of jabs on it on both sides. Cut the leg of lamb into 1" cubes and marinate. Place about 6 or 7 cubes on each skewer and sear the skewers on all four sides for about 5-8 minutes on each side.