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Lamb kebabs with cumin and coriander

Tom Parker Bowles from Market Kitchen
Tom Parker Bowles' tender yogurt-marinated kebabs are served with a cucumber and tomato raita

Lamb kebabs with cumin and coriander

Method

1. For the lamb: mix together the yogurt, coriander, cumin, black pepper and lemon juice. Place the lamb in the marinade, mix well, and leave to sit for at least an hour.

2. When you are ready to cook the lamb, take it out of the marinade and season, but do not wipe it clean.

3. Thread onto metal skewers, or use wooden satay sticks that have been soaking in water for an hour (to prevent them catching fire).

4. Grill for 5-10 minutes on a barbecue, turning them and basting with the marinade every so often.

5. For the cucumber and tomato raita: mix the yogurt, cucumber, tomatoes, herbs and cumin together. Season to taste. Serve with the kebabs.

Cook's note:
For extra flavour, toast whole spices and pound them in a pestle and mortar.

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Serves: 4

Prep: 10 min, plus 1 hr marinating time
Cook: 10 min

Ingredients
450g shoulder or leg of lamb, off the bone, fat removed, cut into 3cm chunks
150ml natural yogurt
1 tsp ground coriander
1 tsp ground cumin
pinch of black pepper
½ lemon, juice only

For the cucumber and tomato raita

250ml Greek yogurt
½ Cucumber, deseeded and finely diced
4 tomatoes or 16 cherry tomatoes, chopped
2 tbsp chopped coriander or Mint
1 tsp ground Cumin seeds