Lamb tikka kebabs with spicy coleslaw
99% fat-free plain yoghurt
¼ cup(s), (60g)
1½ tbs, buy tikka masala spice blend
Lean lamb leg steak
360 g, (buy 400g), diced, fat trimmed
150 g, French-style (green) variety
1 medium, peeled, segmented, (reserved juice)
¼ whole, finely shredded
3 individual, chopped
Fresh red chilli
¼ whole, deseeded, finely chopped
2 tbs, chopped, plus extra leaves to serve
2 small, each cut into 8 thin wedges
- 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.
- 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.
- 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.
- Serve kebabs with lentils and coleslaw, sprinkled with extra mint leaves.