Recipe
Prep time: 10-Quarter-hour | Cook dinner time: 20-25 minutes | Serves: 4
Dietary data per serving
Energy: 358 energy | Whole fats: 20g | Sugars: 12g | Salts: 0.5g
- 2 tbsp olive oil
- 400g diced lamb leg
- ½ tsp chilli powder
- ¼ tsp nigella seeds
- 1 tbsp garam masala
- 1 tsp floor coriander
- 1 tsp floor cumin
- 2 garlic cloves, crushed
- 2.5cm piece of ginger, grated
- 2 crimson onions, chopped
- 2 massive peppers, chopped
- 200g low fats plain yoghurt
- ½ cucumber, peeled, deseeded and cubed
- Small handful of contemporary mint, chopped
- Small handful of contemporary coriander, chopped
- Preheat the oven to 180°C/350°F/Gasoline 4.
- Fill a shallow dish with water and place your picket skewers in to soak to forestall the skewer from burning after they’re baked.
- Line a big baking tray with foil and drizzle over a tablespoon of the oil.
- Place the diced lamb in a big bowl with a tablespoon of olive oil and all of the spices, ginger and garlic. Season with salt and pepper. Combine the whole lot till the lamb is totally mixed within the oil and spices. Go away to marinade for 10-15 minutes.
- Time to assemble your kebabs! One skewer at a time, thread 1 piece of lamb, following a bit of crimson onion and pepper. Repeat this sequence till the skewer is full, leaving sufficient area both aspect so it may be lifted. Place your kebab on the baking tray. Repeat this course of with the remaining kebab substances.
- Place your tray of kebabs within the oven for 20-25 minutes turning midway by way of cooking time.
- Whereas your kebabs are cooking, make the yoghurt dressing. In a small bowl, mix the yoghurt, cucumber, mint and coriander. Season with a grind of salt and pepper and put aside for serving.
- Take away your kebabs from the oven and serve with the mint yoghurt for dipping or drizzling!