Tandoori lamb kebabs
9
Points®
Total time: 3 hr 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
The marinating time on these kebabs really seals in the flavour. Perfect for a light meal any time of year.
Ingredients
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
Garlic
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)
Tomato(es)
2 medium, chopped
Lebanese cucumber
1 medium, chopped
Red onion
½ small, thinly sliced
Fresh mint
2 tbs, finely chopped, plus extra to garnish
Instructions
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.
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