Recipe
Prep time: 10-Quarter-hour | Prepare dinner time: 20-25 minutes | Serves: 4
Dietary information per serving
Energy: 358 energy | Complete 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 purple onions, chopped
- 2 giant peppers, chopped
- 200g low fats plain yoghurt
- ½ cucumber, peeled, deseeded and cubed
- Small handful of recent mint, chopped
- Small handful of recent coriander, chopped
- Preheat the oven to 180°C/350°F/Fuel 4.
- Fill a shallow dish with water and place your wood skewers in to soak to stop 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 all the pieces till the lamb is absolutely mixed within the oil and spices. Depart to marinade for 10-15 minutes.
- Time to assemble your kebabs! One skewer at a time, thread 1 piece of lamb, following a piece of purple onion and pepper. Repeat this sequence till the skewer is full, leaving sufficient area both facet so it may be lifted. Place your kebab on the baking tray. Repeat this course of with the remaining kebab elements.
- 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!
