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Lamb tikka kebabs with spicy coleslaw

Lamb tikka kebabs with spicy coleslaw

Total Time
30 min
15 min
15 min


99% fat-free, plain or natural yoghurt, unsweetened

¼ cup(s), (60g)

Mango chutney

1½ tbs

Curry powder

1½ tbs, buy tikka masala spice blend

Lamb leg steak, raw

360 g, (buy 400g), diced, fat trimmed

Dry lentils

150 g, French-style (green) variety


1 medium, peeled, segmented, (reserved juice)

Red cabbage

¼ whole, finely shredded

Green shallot(s)

3 individual, chopped

Fresh red chilli

¼ whole, deseeded, finely chopped

Fresh mint

2 tbs, chopped, plus extra leaves to serve

Red onion

2 small, each cut into 8 thin wedges

Cherry tomatoes

200 g


  1. Combine yoghurt, chutney and spice blend in a\ shallow dish. Add lamb and turn to coat. Season with salt and pepper. Cover and set aside for at least 15 minutes.
  2. Meanwhile, cook lentils in a large saucepan of boiling salted water, following packet instructions. Drain. Combine orange segments, cabbage, shallots, chilli, chopped mint and reserved orange juice in a large bowl. Season with salt and pepper.
  3. Heat chargrill or barbecue over medium-high heat. Thread lamb, onions and tomatoes alternately onto 8 wooden or metal skewers (see tip). Cook skewers for 15-20 minutes, turning occasionally, or until lightly charred and cooked through.
  4. Serve kebabs with lentils and coleslaw, sprinkled with extra mint leaves.


Tip: Soak wooden skewers in cold water for 10 minutes before using to stop them burning during cooking.