Sarah Todd's Ultimate BBQ Lamb Skewers with Mint and Coriander Raita

Coriander and Mint Raita Instructions:  

• Combine Ingredients:
  Add the yoghurt, coriander, mint, lemon juice, sugar and spices to a small bowl and mix well until combined. Season with salt to taste. 

Lamb Skewer Instructions: 

1. Prepare the Spice Rub:
   • In a dry skillet over medium heat, toast the fennel seeds, cumin seeds, black peppercorns, and coriander seeds until they are fragrant, about 2-3 minutes. Stir constantly to prevent burning.
   • Allow the toasted spices to cool, then grind them into a fine powder using a spice grinder or mortar and pestle. 
   • In a large bowl, combine the ground toasted spices with the soft dark brown sugar, granulated sugar, garlic powder, fine salt, paprika, smoked paprika, dried oregano, and Kashmiri chilli powder. Mix well to ensure all ingredients are evenly distributed.  
2. Make the Paste:
   • In a food processor, combine the spice rub mixture with the garlic cloves, fresh rosemary, fresh thyme, lemon juice, lemon zest, and olive oil.
   • Blitz until the mixture forms a thick paste. 
3. Prepare the Lamb Skewers: 
   • Thread the cubed lamb pieces onto skewers, around 3 to 4 pieces on each.
   • Generously coat the lamb skewers with the spice paste, ensuring even coverage. 
   • Let the lamb marinate with the paste for at least 30 minutes at room temperature, or refrigerate for a few hours or overnight for deeper flavour penetration. 
4. Prepare the BBQ: 
   • Set up your barbecue for indirect cooking by placing the coals or heat source on one side and leaving the other side empty. 
   • Preheat the barbecue to around 150°C. 
5. Cook the Lamb Skewers: 
   • Place the lamb skewers on the cooler side of the barbecue (indirect heat).* 
   • Cover the barbecue with the lid, ensuring the vents are open to allow for airflow. 
   • Cook the lamb skewers for 3 minutes, turn then cook the other side for 3 minutes. The lamb pieces should have a great sear on them, and be blushing pink inside for medium rare. To be exact, use a meat thermometer and aim for an internal temperature of 60°C for medium rare (blushing pink, optimum juiciness). 

*If intending to cook on the BBQ using wooden or bamboo skewers, soak the skewers in water for 30 minutes to prevent them from burning and cook on the flat iron side of your BBQ. 

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