This dish is ideal for cooking on a BBQ/outdoor grill if you have one. Otherwise, use the oven grill (broiler), which is what I did. Getting some char on the kebabs is important and I used a culinary blow torch to enhance that. This dish can be made into lamb tikka masala with the addition of masala (sauce). Otherwise serve the kebabs with salad, flatbreads and a yoghurt based dip.
Ingredients (makes 5 - 6 skewers)
2 tbsp Greek style yoghurt
1 tbsp Kashmiri chilli powder
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
1 tsp salt
3 fat garlic cloves, grated or minced
1 fat thumb of ginger, grated
450g lamb loin fillets cut into fat chunks
Pieces of green and/or red pepper and red onion petals
Mint or coriander leaves to scatter over
Lemon wedges, to serve
Method
Ingredients (makes 5 - 6 skewers)
2 tbsp Greek style yoghurt
1 tbsp Kashmiri chilli powder
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
1 tsp salt
3 fat garlic cloves, grated or minced
1 fat thumb of ginger, grated
450g lamb loin fillets cut into fat chunks
Pieces of green and/or red pepper and red onion petals
Mint or coriander leaves to scatter over
Lemon wedges, to serve
Method
- In a large bowl, mix together the yoghurt, the spices and salt.
- Add the lamb pieces. Cover and marinade in the fridge for 24 hrs.
- Heat the grill/broiler to a high temperature (or ensure your BBQ/outdoor grill is ready).
- Thread the pieces of lamb onto skewers, alternating with pieces of pepper and onion.
- Grill for 15 to 20 minutes turning once.
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