Lamb Tikka Kebabs
from Wham Bam Lamb
prep 10 mins
cook 15 mins
500g diced leg of Scotch Lamb
2tbs tikka paste
150g plain yogurt
3 small red onions, peeled and each cut into 6 wedges
FOR THE RAITA
shop bought ready made, or, to make your own:
1/4 cucumber, grated, skin on, then squeezed on some kitchen paper to blot up the juices
200g plain yogurt
1tbsp mint leaves, chopped
Ready to eat poppadoms and chutney to serve
Toss the lamb, tikka paste and yogurt into a bowl and mix together well to coat all the meat.
Preheat the grill to a high setting. Thread skewers with chunks of meat interspersed with onion wedges and set aside to marinate if you have 20 minutes to spare, if not you can cook them straight away.
If making your own raita, mix the ingredients together with some freshly ground black pepper and a pinch of salt. Chill until you’re ready.
Grill the kebabs, turning as they brown, for about 12 to 15 minutes. Eat the kebabs with the raita, poppadoms and some chutney.
For further details please visit Wham Bam Lamb
Or for more inspiration on how to cook lamb visit our lamb recipe section.
Image Credit: Wham Bam Lamb, Quality Meat Scotland.