Ingredients

1 tbsp. tamarind paste
1 tbsp. dark brown sugar
2 tsp. peanut oil
1 1⁄2 tsp. ground coriander
1 1⁄2 tsp. ground turmeric
1 tsp. kosher salt
3 cloves garlic, chopped
3 large shallots, chopped
1 (2″) piece ginger, chopped
1 lb. lamb shoulder, cut into 1″-wide, ¼″-thick slices

Directions

Stir tamarind and 3 tbsp. boiling water in a bowl until dissolved; pour through strainer into a food processor. Puree with sugar, oil, coriander, turmeric, salt, garlic, shallots, and ginger. Combine paste and lamb in a bowl; chill 4 hours.

Build a hot charcoal fire in a grill. Thread 2 pieces of lamb each on 16 skewers; grill, turning, until lightly charred, about 4 minutes.