Tandoori lamb skewers

Tandoori lamb skewers

From
Posh Kebabs
Serves
4
Cooking time
20 mins

This is classic Indian takeaway fare. The tandoori marinade will work brilliantly with chicken too; or try it on a leg of lamb or even a whole bird.

Ingredients

Quantity Ingredient
3 garlic cloves, crushed
5cm piece ginger, peeled and finely grated
2 green chillies, deseeded and finely chopped
1/2 lemon, juiced
200g natural yogurt
2 tablespoon natural yogurt
2 teaspoon paprika
2 teaspoon ground cumin
2 teaspoon garam masala
1/2 teaspoon turmeric
600g lamb shoulder, cut into 2.5cm cubes

For the kachumba salad

Quantity Ingredient
1/2 cucumber, finely chopped
2 large tomatoes, deseeded and finely chopped
1/2 onion, finely chopped
handful coriander, finely chopped

To serve

Quantity Ingredient
4 naan breads
natural yogurt
1/2 lemon, cut into wedges

Method

  1. In a large bowl mix the garlic, ginger, chillies, lemon juice, and yogurt with the oil and spices. Stir to combine, then add the lamb and toss to coat. Cover and set aside for at least 30 minutes.
  2. Heat a barbeque or grill to high. Lift the lamb out of the marinade and thread onto 4 long skewers. Cook for 8–10 minutes, turning every couple of minutes, until the lamb is cooked through and nicely charred in places. Leave to rest for 5 minutes.
  3. To make the kachumba salad, combine all the ingredients together and serve with the kebabs, naan breads, yogurt, and lemon wedges.
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