Lamb tikka kebabs & lentils
3
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Mango chutney is the secret ingredient in the marinade for these kebabs, served with a chilli-spiced coleslaw.
Ingredients
Lamb Leg Steak, Lean, Boneless, raw
400 g, diced
Fat Free Natural Yogurt
1 serving(s)
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
Orange
1 medium, peeled and segmented (reserve the juice)
Cabbage
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
Instructions
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.