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Lamb tikka kebabs with spiced tomatoes and raita

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

Method

  • 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.