Photo of Lamb tikka kebabs & lentils by WW

Lamb tikka kebabs & lentils

Points® value
Total Time
35 min
15 min
20 min
Mango chutney is the secret ingredient in the marinade for these kebabs, served with a chilli-spiced coleslaw.


Lamb Leg Steak, Lean, Boneless, raw

400 g, diced

Fat Free Natural Yogurt

1 pot(s), small

Mango Chutney

2 tablespoon(s), heaped

Curry Powder

1½ tablespoon(s), tikka

Green or Brown Lentils, dry

150 g, or Puy

Red onion

2 small, cut into thin wedges

Cherry Tomatoes

200 g


1 medium, peeled and segmented (reserve the juice)


10 leaf/leaves, large, red, finely shredded

Spring Onions

3 medium, trimmed and chopped

Chilli, green or red

¼ individual, red, deseeded and finely diced

Mint, Fresh

2 tablespoon(s), leaves chopped, plus a few leaves for garnish


  1. Put the lamb in a non-metallic bowl. Stir in the yogurt, chutney and curry powder, then season with salt and freshly ground black pepper. Set aside to marinate for at least 15 minutes. If using bamboo skewers, put them in a bowl of water to soak for at least 10 minutes.
  2. Meanwhile, cook the lentils to pack instructions. For the coleslaw, combine all of the ingredients, including the orange juice, in a bowl and season well.
  3. Preheat the grill to medium-high. Thread the lamb, onions and tomatoes onto 8 skewers. Grill for 15-20 minutes, turning occasionally, until cooked through and lightly charred.
  4. Serve the kebabs with the lentils and coleslaw, garnished with the mint leaves.