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Spring Party Ideas - Cumin Spiced Lamb BBQ Skewers With Fresh Mango Chutney

Spring Party Ideas - Cumin Spiced Lamb BBQ Skewers With Fresh Mango Chutney

Party season is here! Whether you’re planning a Melbourne Cup BBQ or a Halloween party, these chic but quick party skewers will go down a treat. More friends turned up than you planned for? Don’t panic! Simply use larger cubes of lamb, remove them from the skewers once cooked and pile them up on plates with chutney and an espresso cup of cocktail sticks on the side. A sprinkling of mint on top makes a pretty garnish. And no one will be any the wiser…

Preparation: 20 minutes

Cooking: 6 minutes

Makes: 24-36 skewers

What you need

For the skewers

  • 1.2kg lamb leg
  • 2tsp coriander seeds
  • 3tsp cumin seeds
  • 3 garlic cloves, crushed
  • 200g thick Greek yoghurt
  • 2tsp brown sugar
  • 2tbsp vegetable oil
  • Small bunch of mint leaves, chopped finely

For the chutney

  • 2 large ripe mangoes
  • 2 red chillies
  • Zest and juice of 1 lime
  • 2tsp brown sugar

Prepare the skewers

Soak 36 wooden skewers in cold water for 30 minutes (this will stop them scorching on the BBQ). Cube the lamb and place it in a large mixing bowl.

Toast the cumin and coriander seeds in a dry frying pan until fragrant (shake the pan to keep them from burning too quickly!). Tip the seeds into a pestle and mortar and crush roughly. Alternatively, you can blend them for a couple of seconds.

Sprinkle the seeds over the lamb and use your hands to work the spices into the meat, along with the yoghurt, crushed garlic, sugar, oil and two-thirds of the chopped mint leaves.

Cover the lamb and leave to marinate for a couple of hours, or overnight in the fridge.

Make the chutney

Peel and finely dice the mangoes and place them in a bowl. Deseed and chop the chillies. Combine in the bowl with the mangoes, lime zest and juice, and brown sugar. Stir in the remaining chopped mint leaves. Cover and refrigerate until ready to serve.

BBQ the skewers

Fire up the gas BBQ and drizzle some vegetable oil on the grill. Season the lamb well with salt and pepper. Thread two or three cubes onto each skewer. Barbecue the skewers for about 3 minutes on each side. Serve on warm plates, with extra mint sprinkled on top and the chutney alongside.



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