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Photo of Tandoori lamb kebabs by WW

Tandoori lamb kebabs

Total Time
3 hr 30 min
20 min
10 min
The marinating time on these kebabs really seals in the flavour. Perfect for a light meal any time of year.


Lamb fillet (tenderloin), raw

450 g, (rump) fat trimemd, cut into 3cm pieces

Tandoori paste

¼ cup(s), (70g)

Fresh ginger

2 tsp, finely grated


1 clove(s), crushed

Plain or natural yoghurt, low-fat, no added sugar

1 cup(s), (250ml)

Lemon juice

2 tbs

Naan bread

300 g, (4 x 75g each)


2 medium, chopped

Lebanese cucumber

1 medium, chopped

Red onion

½ small, thinly sliced

Fresh mint

2 tbs, finely chopped, plus extra to garnish


  1. Combine tandoori paste, ginger, garlic, half the yogurt and 1 tablespoon juice in a large bowl. Add lamb and turn to coat. Cover and refrigerate for 3 hours.
  2. Thread lamb onto 8 wooden skewers (see note). Preheat a chargrill or barbecue over medium-high heat. Cook lamb for 2–3 minutes each side or until cooked to your liking. Add naan bread and cook for 1–2 minutes each side until toasted.
  3. Meanwhile, place tomatoes, cucumber, onion and remaining juice in a medium bowl and toss to combine. Combine chopped mint and remaining yogurt in a small bowl. Place toasted naan bread on plates and top with kebabs and salad. Serve drizzled with mint yogurt and sprinkled with extra mint leaves and freshly ground black pepper.


Soak bamboo skewers in cold water for 10 minutes to stop them burning.