Curried lamb kebabs
Average rating:
Lamb kebabs are perfect barbecue fodder, but instead of the usual BBQ sauce why not try adding an Indian flavour?
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Serves: 4
Ingredients
- 700g (1lb 9oz) lamb neck fillet
- 30ml (2tbsp) mild curry paste
- One shallot
- 30ml (2tbsp) natural yogurt
- 15ml (1tbsp) lemon juice
- Red onion
- Salad leaves
- Naan breads (to serve)
Method
- Cut the lamb into even-sized chunks and place in a shallow dish.
- Mix together the curry paste with one finely chopped shallot, yogurt and lemon juice.
- Stir into the lamb, cover and leave to marinate at room temperature for 2hrs.
- Thread on to 8 metal skewers and cook under a hot grill or on a barbecue for 10-12 mins, turning frequently, until just cooked and slightly charred in places.
- Serve on warmed naan breads with salad leaves and sliced red onion.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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