Lamb tikka kebabs with spiced tomatoes and raita

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Make the neighbours jealous with the smell of Northern Ireland Farm Quality Assured lamb steaks, marinated in natural yoghurt, ginger and tikka powder, wafting over the garden fence. Ready in just ten minutes and so delicious, you won’t want to share!


10 minutes


10 minutes plus marinade



Oven Temp

Grill or BBQ


500g 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:
250g natural yogurt
2 garlic cloves, crushed
½ inch piece (20g) ginger, peeled and grated
½ teaspoon of dried chilli flakes
1 teaspoon ground coriander
2 tablespoons (10g) tikka curry powder
1 teaspoon turmeric
The juice of ½ a lemon

For the raita:
250g natural yogurt
½ cucumber, cut in half, seeds removed and cut into small dice
Pinch of chilli flakes
2 teaspoons 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
½ medium red onion, finely chopped
2 heaped tablespoons of chopped fresh coriander
Salt and pepper

  1. 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.
  2. Thread the marinated lamb cubes onto pre-soaked skewers with pieces of red onion and orange pepper.
  3. 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.
  4. For the raita, mix the ingredients together in a bowl.
  5. For the spiced tomatoes, mix the ingredients together in a bowl and season with salt and black pepper.