Finely grate the ginger (1" cube), garlic (4 cloves) and lime zest (½ a lime). Finely chop the green chilli (½ chilli) and put it into a medium-sized bowl.
Add the other marinade ingredients (½ tsp hot chilli powder, 2 tsp ground coriander, 2 tsp ground cumin, ½ tsp fenugreek, 4 tbsp natural yogurt, salt) and mix everything together until everything is combined.
Trim off any excess fat from the lamb steaks and chop them into bite-sized cubes and add to the bowl. Mix together until the lamb is coated in the yogurt marinade.
Cover the bowl and refrigerate for about an hour.
Once the lamb has marinated, thread it onto the skewers.
Cook on a hot BBQ, in a pan, or under a grill for a couple of minutes on each side (for medium lamb, leave for 3 minutes on each side for well done).
Serve - Mine are served in homemade naan pittas with fresh spinach leaves, barbecued peppers and onions and drizzled with a little extra yogurt.
Note 1 - use more or less chilli depending on how hot you want your kebabs, if you prefer them hotter then switch the green chilli for a red one.
Note 2 - If you're using wooden skewers soak them in water for a few minutes before threading on the meat to stop them burning when you cook the kebabs.
Calories: 210kcal | Carbohydrates: 4.2g | Protein: 24.1g | Fat: 11g | Saturated Fat: 4.8g | Fiber: 1g | Sugar: 1.5g
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.