Lamb tikka kebabs with spicy coleslaw
1
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Ingredients
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
Orange(s)
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
Instructions
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.
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