• 2 ½ pounds lamb, cut into 1 inch cubes
  • 1 cup milk
  • 1 cup vinegar
  • 2 tablespoons curry powder
  • 2 tablespoons brown sugar
  • 1 tablespoon chili powder
  • 2 tablespoons minced garlic
  • 1 teaspoon turmeric
  • 1 teaspoon red pepper flakes
  • 1 teaspoon black pepper
  • 1 teaspoon coriander seed


Put the cubed lamb in a shallow dish. Combine all the marinade ingredients, mix well, and pour over the lamb. Cover the dish and let the lamb sit in the marinade for approximately 24 hours, refrigerated, stirring occasionally.
Remove the lamb from the marinade, pat it dry, and season it with salt and pepper. Discard marinade. Thread the cubes on skewers. Over medium-hot fire, grill the lamb skewers approximately 5 to 7 minutes per side. The meat should be juicy and pink inside. Allow it to sit 3-5 minutes before serving.