Recipe
Prep time: 10-15 minutes | Cook time: 20-25 minutes | Serves: 4
Nutritional info per serving
Calories: 358 calories | Total fat: 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 ground coriander
- 1 tsp ground cumin
- 2 garlic cloves, crushed
- 2.5cm piece of ginger, grated
- 2 red onions, chopped
- 2 large peppers, chopped
- 200g low fat plain yoghurt
- ½ cucumber, peeled, deseeded and cubed
- Small handful of fresh mint, chopped
- Small handful of fresh coriander, chopped
- Preheat the oven to 180°C/350°F/Gas 4.
- Fill a shallow dish with water and place your wooden skewers in to soak to prevent the skewer from burning when they’re baked.
- Line a large baking tray with foil and drizzle over a tablespoon of the oil.
- Place the diced lamb in a large bowl with a tablespoon of olive oil and all the spices, ginger and garlic. Season with salt and pepper. Mix everything until the lamb is fully combined in the oil and spices. Leave to marinade for 10-15 mins.
- Time to assemble your kebabs! One skewer at a time, thread 1 piece of lamb, following a chunk of red onion and pepper. Repeat this sequence until the skewer is full, leaving enough space either side so it can be lifted. Place your kebab on the baking tray. Repeat this process with the remaining kebab ingredients.
- Place your tray of kebabs in the oven for 20-25 minutes turning halfway through cooking time.
- While your kebabs are cooking, make the yoghurt dressing. In a small bowl, combine the yoghurt, cucumber, mint and coriander. Season with a grind of salt and pepper and set aside for serving.
- Remove your kebabs from the oven and serve with the mint yoghurt for dipping or drizzling!
