Lamb tikka kebabs
By: Simon Rimmer From: Good Food Bites
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Lamb tikka kebabs
- Prep time:
- 30 mins, plus 12 hrs marinating
- Cook time:
- 10 mins
- Serves:
- 6
Enjoy a taste of India with Simon Rimmer's recipe for flavourful marinated lamb kebabs served with a herbed dipping sauce
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Ingredients
- 100ml natural Yogurt
- juice of 1 limes
- 15g Garlic, minced
- 2.5 cm Ginger, grated
- 5 g ground Cumin
- 15 g ground Coriander
- 5g Garam masala
- a pinch of Paprika
- Salt
- 900g Lamb shoulder, cubed and trimmed
For basting:
- melted Butter
- lemon juice
For the coriander and onion dip:
Method
1. In a large mixing bowl, mix together the yoghurt, lime juice, garlic, ginger, cumin, coriander, garam masala, paprika and salt.2. Add in the lamb and coat thoroughly. Cover with cling film and marinate in the refrigerator for 12 hours.
3. To make the coriander and onion dip, blend together the chillies, spring onion, coriander, mint, lemon juice, sugar, salt and freshly ground pepper in a food processor into a paste. Mix the paste with the yoghurt and caramelised onions.
4. Thread the lamb onto 4 long wooden skewers that have been soaked in cold water for 1 hour.
5. Preheat the grill until hot.
6. Grill the lamb kebabs for 8-10 minutes, turning occasionally and basting with lemon and melted butter. Serve the freshly grilled kebabs with the coriander and onion dip.
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Latest Comment
pretty good, although suspect you need to stick to the yoghurt measurements because I had quite a lot and it seemed to reduice the spices so it was quite lightly spiced. Still tasty though!