Indian Curry Lamb Skewers

For some strange reason on that specific day, I decided to do two kinds of skewers.  It worked out well for my stomach but not so much for my kitchen.  It looked like a tornado did a drive with a semi-automatic hurricane.  You are lucky since I’m posting these two skewers recipes separately.  If you want to get crazy, you can definitely try them together.  Double skewers on a naan fusion is no joke and worth trying if you have the time and energy to.  Perhaps tell a friend to help you out.  Here we go.  Again skip to the bottom for ingredients list and step-by-step list.

I made my own curry spice blend.  You can buy your own if you want.  You will see later, I didn’t have that much meat.  If you follow this recipe, the curry marinade is enough for 2 times the amount of meat so if you want to use more meat, you don’t have to adjust the recipe.

Finely chop 1 small onion.  There are 2 here because I made my Thai skewers on the same day.

This is the curry spice blend I made.  Get out your pens and paper, this might take a while.  It consists of 1 tsp of ground coriander seeds (putting them in a coffee grinder works really well), 1 tsp of ground caraway seeds (coffee grinder method also works here), 2 tsp of ground cumin (I already have ground cumin, but if you have cumin seeds, you can do the coffee grinder trick here too), 1/2 tsp ginger powder, 1/2 tsp cinnamon, 1 tsp onion powder, 1 tsp turmeric, 1 tsp chili powder, 1 tsp cayenne powder, 1 tsp whole black peppercorns, 1 tsp salt 4-5 cloves of finely chopped garlic, 1/2 cup chopped cilantro. Go to the bottom for a list if this is too hard to follow.  Or buy your own curry blends (saves a lot of time, I know not many people have time to play around with spice blends).

This is the hunk of boneless lamb leg I used.  Its the leftover bit from a much bigger portion.  This small piece, depending on how big you cut them will give you roughly 5-6 skewers.  The whole lamb leg will give you probably a million pieces so you should cut some off and freeze the rest for a later date unless you are feeding a lot of people.

With a sharp knife, just trim off any excess fat off the meat.  A little fat is good, you don’t want to bite into a chunk of fat though.  After trimming the fat, just cut the lamb into small cubes (use your judgement on how big you want your skewers to be.  1 inch cubes works well with skewers.

After you cubed up the lamb, put the cubes into the curry blend.  Add 1/2 cup of unsweetened coconut milk.  If you buy your own curry paste/sauces you can skip the coconut milk.

Mix well and let marinade for 40-60 minutes.  You can marinade it overnight if you want.  While these are marinading, you can soak some bamboo skewers in water.  For this purpose you don’t really have to, but if you decide to grill them, this will help the skewer sticks from burning off.

I put roughly 3-4 cubes on each skewer, depending on how big or small the cubes were.  As you can see there are 5 full skewers and 1 lonely one, which got the short end of the stick, yes pun intended.  Cook them roughly 2-4 minutes on each side (front, back and 2 sides) on high heat.  2 minutes on each side for medium rare, 3-4 on each side for medium-well done.

And they are done!  I cut one in half to show you the doneness.  I cooked them 2 minutes on each side for medium rare.  Just serve as skewers or serve on naan bread/rice.  I had some of the curry marinade left over, you can cook that on a saucepan until it bubbles (please don’t just dip the marinade, it was touching raw meat and shouldn’t be eaten without cooking) and you can use it as a sauce for naan or rice.

 I made 2 skewers that particular day so this is how I served it.  Thai Lemongrass Skewers (left) and this curry lamb skewer (right).  You can do this with just one kind of skewer but the fusion of the 2 really worked.  I placed them both on a piece of warm naan bread and topped it with half an avocado and Sriracha hot sauce.  Fusion! Enjoy!


1/3 boneless lamb leg (use more if you have more people)

1 small onion, finely chopped

1 tsp of ground coriander seeds (putting them in a coffee grinder works really well)

1 tsp of ground caraway seeds (coffee grinder method also works here)

2 tsp of ground cumin (I already have ground cumin but if you have cumin seeds, you can do the coffee grinder trick here too)

1/2 tsp ginger powder

1/2 tsp cinnamon

1 tsp onion powder

1 tsp turmeric

1 tsp chili powder

1 tsp cayenne powder

1 tsp whole black peppercorns

1 tsp salt 4-5 cloves of finely chopped garlic

1/2 cup chopped cilantro

1/2 cup unsweetened coconut milk

Skewer sticks

Naan (optional)

Rice (optional)


1. Chop onion and cilantro

2. In a bowl, mix all the spices together.  Add cilantro and onion

3. Trim excess fat off lamb leg and cut lamb into cubes

4. Mix lamb cubes in curry blend and add 1/2 cup of coconut milk and let mixture rest for 40-60 minutes.  Take this time to soak skewers in cold water

5. When meat finished marinading, assemble the skewers.  Around 3-4 cubes on 1 stick, be careful not to poke yourself

6. Cook skewers on high heat in the pan for 2 minutes on each side for medium-rare.  Cook 3-4 minutes for medium to well done. If you want extra sauce, cook the curry marinade in a saucepan until it bubbles.

7. Serve with naan or rice.  Enjoy!

You can make a naan pita with the skewers if you want.  If you can.  Try the Thai Lemongrass Skewers with these on a naan topped with avocado and Sriracha hot sauce.


3 responses to “Indian Curry Lamb Skewers

  1. Pingback: Thai Lemongrass Veal Skewers « Case of the Munchies·

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