1. Place the diced lamb in a large bowl. Add all the marinade ingredients except for the coconut cream. Season with black pepper, cover, and chill for 6 hours.
2. After 6 hours, whisk the coconut cream in a separate bowl with a fork until smooth. Stir the coconut cream into the lamb mixture and chill overnight.
3. Prepare and light the barbecue. When the coals are white-hot, thread the marinated lamb onto skewers, discarding any remaining marinade.
4. Place the skewers on the grill. Leave them until the meat comes away clean from the grill (about 8 minutes), then turn. Continue grilling until all sides are cooked and the meat is thoroughly browned and cooked through (a further 4-7 minutes).
5. Remove the skewers from the barbecue and cover loosely with foil to rest for a few minutes.

Tips:

• Serve the kebabs on a platter, scattered with coriander leaves if desired.
• Consistent Size: Cut the lamb into uniform pieces to ensure even cooking. This will help each piece cook at the same rate on the grill.
• Soak Skewers: If using wooden skewers, soak them in water for at least 30 minutes before grilling. This prevents them from burning and keeps your kebabs intact.
• Don’t Overcrowd: Avoid overcrowding the skewers. Leave a little space between pieces to allow heat to circulate and cook the meat evenly.

Mint and Pomegranate Raita

Ingredients:

• 1 cup plain Greek yoghurt
• ½ cup fresh mint leaves, chopped
• ¼ cup pomegranate seeds
• 1 small cucumber, grated and squeezed
• ½ tsp roasted cumin powder
• ¼ tsp black salt or regular salt
• ¼ tsp ground black pepper
• 1 small green chilli, chopped (optional)

Instructions:

1. Whisk the yoghurt until smooth.
2. Stir in the mint, cucumber, and pomegranate seeds.
3. Add the cumin, salt, pepper, and optional green chilli.
4. Refrigerate for 30 minutes.
5. Enjoy chilled with lamb kebabs and naan.