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Serves: 4
Cook Using: Grill or BBQMethod
- For the lamb kebabs, place the marinade ingredients into a bowl and mix until well combined. Add the lamb chunks and coat in the marinade. Cover and refrigerate for at least two hours, or preferably overnight.
- Thread the marinated lamb cubes onto pre-soaked skewers with pieces of red onion and orange pepper.
- Heat a griddle pan or grill until hot, then add the lamb kebabs and grill for 8 – 10 minutes, turning regularly, or until browned on all sides and cooked through.
- For the raita, mix the ingredients together in a bowl.
- For the spiced tomatoes, mix the ingredients together in a bowl and season with salt and black pepper.
Ingredients
- 500 g Northern Ireland Farm Quality Assured lamb leg steaks trimmed and cut into chunks
- 8 Wooden skewers soaked in cold water for at least 10 minutes
- 1 Red onion peeled and cut into chunks
- 1 Orange pepper deseeded and cut into chunks
For the marinade:
- 250 g Natural yogurt
- 2 Garlic cloves crushed
- 1/2 inch piece (20g) Ginger peeled and grated
- 1/2 tsp Dried chilli flakes
- 1 tsp Ground coriander
- 2 tbsp (10g) Tikka curry powder
- 1 tsp Turmeric
- 1/2 Lemon juice
For the raita:
- 250 g Natural yogurt
- 1/2 Cucumber cut in half, seeds removed and cut into small dice
- Pinch of chilli flakes
- 2 tsp Mint sauce
For the spiced tomatoes:
- 4 Large firm tomatoes cut in half, deseeded and roughly chopped
- 1 Fresh chilli halved, deseeded and finely sliced
- 1/2 Medium red onion finely chopped
- 2 Heaped tbsp of chopped fresh coriander
- Salt and pepper
