Lamb Tikka Kebabs Recipe
Lamb tikka kebabs, succulent bites of tender lamb in a geneerously spiced yoghurt based marinade then cooked on skewers under a fierce heat.
Servings 2 Servings
Calories 706kcal
Ingredients
- 400 g Lamb Loin 14oz
- 125 g Natural Yoghurt 1 Cup
- 6 Garlic Cloves
- 1 tablespoon Grated Ginger
- 1 tablespoon Kashmiri Chili Powder
- 1 teaspoon Ground Turmeric
- 1 teaspoon Ground Coriander
- 1 teaspoon Ground Cumin
- 1 teaspoon Amchoor
- ½ teaspoon Ground Fenugreek
- 1 teaspoon Dried Mint
- ½ teaspoon Coarse Sea Salt
- 1 Small Onion 75g
- 1 Green Pepper
Instructions
- Trim the lamb loin of all fat, then cut it into pieces across the loin around 1.5cm (½") thick and place them in a bowl.
- Peel and mash the garlic cloves and add to the bowl.
- Add the grated ginger to the bowl.
- Pour in the yoghurt and then all the spices, herbs and salt.
- Mix well, cover with cling film and then place it in the fridge to marinate for at least 4 hours and up to 24 hours.
- If you use bamboo skewers, soak them for 30 minutes before creating the kebabs.
- Top and tail the onion, peel it, cut it into quarters, and then separate it into individual onion leaves.
- De-seed the green pepper and then cut it into 1.25-2cm (½-¾") dice.
- Thread the lamb onto the kebabs, alternating pieces of lamb with onion and green pepper.
- Place under a preheated grill or broiler as hot as you can get it, then cook until the kebabs are nicely coloured, which will take 4-5 minutes per side.
Nutrition
Serving: 1 | Calories: 706kcal | Carbohydrates: 21g | Protein: 55g | Fat: 44g | Saturated Fat: 19g | Polyunsaturated Fat: 22g | Cholesterol: 198mg | Sodium: 892mg | Fiber: 4g | Sugar: 10g
