Instructions: Remove fat and bones from lamb chops and cut into 2 cm cubes.

Combine lamb with chopped onion garlic tamarind sauce soy sauce vinegar sambal oelek and coconut.

Marinate for 2 hours or refrigerate overnight.

Thread lamb onto skewers brush with combined oils and cook under a hot preheated grill for 3 minutes.

Prepare a day ahead.

Serves 4

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