Grilled Senegalese-Spiced Lamb Skewers with Tamarind Glaze

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

Tender lamb cubes marinated in aromatic Senegalese spices, grilled to perfection and finished with a tangy tamarind glaze. This African-inspired lamb recipe, ready in about 35 minutes, pairs ground coriander, ground cumin, paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb lamb leg or shoulder, cut into 1-inch cubes
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp paprika
• 3, minced garlic cloves
• 1 tbsp, grated fresh ginger
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp tamarind paste
• 1 tbsp honey
• 2 tbsp water
• 1 tbsp lemon juice
• 8-10 wooden or metal skewers

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Instructions

1. Step 1: In a large bowl, combine 1 tsp ground coriander, 1 tsp ground cumin, 1 tsp paprika, 3 minced garlic cloves, 1 tbsp grated fresh ginger, 3 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Add 1 lb lamb cubes and toss well to coat. Cover and marinate in the fridge for at least 3 hours, preferably overnight.
2. Step 2: Soak 8-10 wooden skewers in water for 30 minutes if using wooden. Thread the marinated lamb cubes evenly onto the skewers.
3. Step 3: Preheat grill or grill pan to medium-high heat (about 400°F). Grill the skewers for 8-10 minutes, turning every 2-3 minutes, until the lamb is nicely charred on the outside and cooked to medium doneness.
4. Step 4: While the lamb cooks, whisk together 2 tbsp tamarind paste, 1 tbsp honey, 2 tbsp water, and 1 tbsp fresh lemon juice in a small bowl to create a glaze.
5. Step 5: Brush the tamarind glaze over the lamb skewers during the last 2 minutes of grilling to create a sticky, tangy coating. Remove from heat and let rest for 5 minutes before serving with fresh salad or flatbread.