Spiced lamb kebabs with tomato & cucumber salad
5
Points®
Total time: 12 hr 40 min • Prep: 20 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Yogurt’s ability to tenderise meat makes it a brilliant marinade ingredient for chicken, pork or lamb. These skewers are juicy, tender and full of flavour
Ingredients
0% fat natural Greek yogurt
250 g
Curry Powder
1½ tablespoon(s), medium
Garlic
2 clove(s), crushed
Vegetable Oil
1 tablespoon(s)
Lamb Leg Steak, Lean, Boneless, raw
500 g, cut into chunks
Red onion
2 medium, cut into slim wedges
Calorie controlled cooking spray
4 spray(s)
Cherry Tomatoes
300 g, quartered
Cucumber
200 g, diced
Mint, Fresh
10 g, finely chopped
Coriander, fresh
10 g, finely chopped
Lime Juice, Fresh
2 tablespoon(s)
Mini naan
4 individual
Instructions
1
In a large bowl, stir together half the yogurt with the curry powder, garlic and oil. Season and gently stir in the lamb and onions to coat. Cover and chill for up to 12 hours. When you’re nearly ready to cook, soak 8 wooden skewers in water for 20 minutes.
2
Shake off the excess marinade and thread the lamb and onions evenly onto the skewers. Mist a griddle pan with cooking spray and set over a high heat. Add the kebabs and cook for 8-10 minutes, turning, until cooked through. You may need to do this in 2 batches. Transfer to a plate and cover with foil to keep warm.
3
Meanwhile, in a large bowl, combine the tomatoes, cucumber, herbs and lime juice. Season. Heat the naan breads according to pack instructions and halve each one.
4
Divide the salad among 4 plates and top with the kebabs. Serve with the warmed naans and the remaining yogurt.
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