You will need to begin this recipe one day ahead, to marinate the meat overnight.
Combine all the marinade ingredients in a mixing bowl, add the lamb, and mix well, making sure that each piece is coated. Cover and refrigerate for at least 8 hours.
Preheat a charcoal barbeque or chargrill to medium-high heat. Remove the lamb from the marinade, and thread onto the skewers. Grill for 8-10 minutes turning frequently and basting with the melted butter or ghee, or until the lamb is brown on all sides and cooked through.
Remove from grill, season to taste and drizzle with lemon juice. Serve immediately with beaten rice, tomato pickle or other condiments.


  • Marinade
  • 1 tsp salt
  • 1 tbsp lemon juice
  • ½ tsp ground turmeric
  • 1 tsp garam masala
  • 1 tbsp ginger, finely chopped
  • 1 tbsp garlic , finely chopped
  • 2 small fresh green chillies, finely chopped
  • ½ cup plain yogurt
  • Skewers
  • 1 kg boneless, trimmed lamb leg (from 1.5kg whole lamb leg)
  • 8-12 skewers (if wooden, soak for 30 minutes before use)
  • 2 tbsp ghee, or clarified butter
  • flaked salt
  • 1 tsp lemon juice
  • beaten rice* and tomato pickle to serve