Lamb Tikka Kebabs With Raita
These fragrant and flavorful lamb tikka kebabs are a mouthwatering delight, perfect for a special gathering or a weeknight treat. Marinated in a blend of exotic spices, yoghurt, and fresh herbs, the tender lamb pieces are then grilled to perfection, offering a wonderful combination of spicy and tangy flavors. Served alongside a refreshing cucumber mint raita and a crisp green salad dressed with lemon vinaigrette, this dish promises a delightful explosion of tastes and textures that will surely impress your guests.
— Constant Cookbook
Ingredients
- 200g/7oz plain full-fat yoghurtyoghurt
- 2 tsp ready-made ginger and garlicgarlic
- 1 tsp ready-made red chilli paste
- 1 tsp ground coriander
- ¼ tsp ground cinnamon
- ½ tsp garam masala
- 2 tsp freshly squeezed lemon juice
- ½ tsp mango powder
- ½ tsp dried fenugreek
- 2 tsp single cream
- 1 pinch saffron
- 450g/1lb lamb fillet
- 200g/7oz yoghurt
- 2 tsp ground cumin
- ½ cucumber
- 2 tbsp finely chopped fresh mint
- salt and freshly ground black pepper
- 1 lemon
- 2 tbsp olive oil
- salt and freshly ground black pepper
- 1 Cos lettuce
Instructions
- Soak 8-12 wooden skewers in cold water for 10 minutes, then shake dry. (Alternatively, use metal skewers.)
- For the lamb tikka kebabs, place all of the lamb tikka kebabs ingredients except for the lamb fillet into a bowl and mix until well combined.
- Add the lamb fillet pieces and mix until completely coated in the marinade. Cover and chill the lamb in the fridge for at least two hours, or preferably overnight.
- Thread the marinated lamb cubes onto the skewers.
- Heat a griddle pan until hot, then add the lamb kebabs (in batches if necessary) and grill for 1-2 minutes on each side, turning regularly, or until browned on all sides and just cooked through.
- For the raita, mix all of the raita ingredients together in a bowl. Season, to taste, with salt and freshly ground black pepper.
- For the salad, squeeze the juice from one of the lemon wedges into a large salad bowl. Add the olive oil, season, to taste, with salt and freshly ground black pepper, then whisk to combine. Add the chopped lettuce and mix to coat the leaves in the dressing.
- To serve, divide the kebabs equally among four serving plates, spoon some of the raita alongside each, and pile some of the salad alongside. Garnish with a wedge of lemon.
Cook Time
10M
Yield
Serves 4
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