Photo of Spiced lamb kebabs with tomato & cucumber salad by WW

Spiced lamb kebabs with tomato & cucumber salad

Total Time
12 hr 40 min
20 min
20 min
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


0% fat natural Greek yogurt

250 g

Curry Powder

1½ tablespoon(s), medium


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


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


  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.


If you’re pushed for time, marinate the lamb at room temperature for up to 30 minutes