Make restaurant-quality lamb skewers in the comfort of your own kitchen! Cubes of lamb and onion are coated in a fragrant tikka curry paste before being threaded onto skewers and baked to perfection. It is served with a grated carrot, radish rounds and sunflower seed salad for some crunch and acidity. Finally, a lush coriander yoghurt seals the deal!
Indian Tikka Lamb Skewers
Indian Tikka Lamb Skewers
with radish & fresh coriander
Hands on Time: 15 - 35 minutes
Overall Time: 20 - 40 minutes
Ingredients:
- Carrot
- Free-range Lamb Shoulder
- Fresh Coriander
- Low Fat Plain Yoghurt
- Low Fat Yoghurt Plain 90ml
- Onion
- Onions
- Radish
- Salad Leaves
- Sunflower Seeds
- Tikka Curry Paste
- Wooden Skewers
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
SOAK THE SKEWERS
Preheat the oven to 200°C. Place the skewers in a shallow dish, cover with water, and allow to soak for 10 minutes (this prevents them from burning). Separate the layers of the onion wedges into petals.
THREAD & BAKE
In a bowl, add the onion petals, the lamb cubes, a drizzle of oil, and the curry paste (to taste). Toss until fully coated. Thread 1 lamb cube and 2-3 onion petals on to a skewer, making sure they are secure. Repeat in the same order, filling up both skewers until both the skewers are full. On completion, place on a greased baking tray. Pop in the hot oven and bake for 10-12 minutes.
FLAVOUR TOWN
When the skewers have 5 minutes remaining, increase to the highest temperature or the grill setting. On completion, the lamb should be browned. In a bowl, combine ¾ of the chopped coriander, the yoghurt, and seasoning. Add water in 5ml increments until a drizzling consistency.
CRUNCHY SALAD
In a salad bowl, combine the rinsed salad leaves, the grated carrot, the radish rounds, the sunflower seeds, a drizzle of oil, and seasoning.
TASTY LAMB DINNER!
Plate up the lamb skewers. Side with the loaded salad and the coriander yoghurt for dunking. Sprinkle over the remaining coriander. Dig in, Chef!
Wooden Skewers - 2
Onion - 1
Free-Range Lamb Shoulder - 160g
Tikka Curry Paste - 10ml
Fresh Coriander - 4g
Low Fat Plain Yoghurt - 30ml
Salad Leaves - 20g
Carrot - 120g
Radish - 20g
Sunflower Seeds - 10g
SOAK THE SKEWERS
Preheat the oven to 200°C. Place the skewers in a shallow dish, cover with water, and allow to soak for 10 minutes (this prevents them from burning). Separate the layers of the onion wedges into petals.
THREAD & BAKE
In a bowl, add the onion petals, the lamb cubes, a drizzle of oil, and the curry paste (to taste). Toss until fully coated. Thread 1 lamb cube and 2-3 onion petals on to a skewer, making sure they are secure. Repeat in the same order, filling up each skewer until all the skewers are full. On completion, place on a greased baking tray. Pop in the hot oven and bake for 10-12 minutes.
FLAVOUR TOWN
When the skewers have 5 minutes remaining, increase to the highest temperature or the grill setting. On completion, the lamb should be browned. In a bowl, combine ¾ of the chopped coriander, the yoghurt, and seasoning. Add water in 5ml increments until a drizzling consistency.
CRUNCHY SALAD
In a salad bowl, combine the rinsed salad leaves, the grated carrot, the radish rounds, the sunflower seeds, a drizzle of oil, and seasoning.
TASTY LAMB DINNER!
Plate up the lamb skewers. Side with the loaded salad and the coriander yoghurt for dunking. Sprinkle over the remaining coriander. Dig in, Chef!
Wooden Skewers - 4
Onion - 1
Free-Range Lamb Shoulder - 320g
Tikka Curry Paste - 20ml
Fresh Coriander - 8g
Low Fat Plain Yoghurt - 60ml
Salad Leaves - 40g
Carrot - 120g
Radish - 40g
Sunflower Seeds - 20g
SOAK THE SKEWERS
Preheat the oven to 200°C. Place the skewers in a shallow dish, cover with water, and allow to soak for 10 minutes (this prevents them from burning). Separate the layers of the onion wedges into petals.
THREAD & BAKE
In a bowl, add the onion petals, the lamb cubes, a drizzle of oil, and the curry paste (to taste). Toss until fully coated. Thread 1 lamb cube and 2-3 onion petals on to a skewer, making sure they are secure. Repeat in the same order, filling up each skewer until all the skewers are full. On completion, place on a greased baking tray. Pop in the hot oven and bake for 10-12 minutes.
FLAVOUR TOWN
When the skewers have 5 minutes remaining, increase to the highest temperature or the grill setting. On completion, the lamb should be browned. In a bowl, combine ¾ of the chopped coriander, the yoghurt, and seasoning. Add water in 5ml increments until a drizzling consistency.
CRUNCHY SALAD
In a salad bowl, combine the rinsed salad leaves, the grated carrot, the radish rounds, the sunflower seeds, a drizzle of oil, and seasoning.
TASTY LAMB DINNER!
Plate up the lamb skewers. Side with the loaded salad and the coriander yoghurt for dunking. Sprinkle over the remaining coriander. Dig in, Chef!
Wooden Skewers - 6
Onions - 2
Free-range Lamb Shoulder - 480g
Tikka Curry Paste - 30ml
Fresh Coriander - 12g
Low Fat Yoghurt Plain 90ml - 1
Salad Leaves - 60g
Carrot - 240g
Radish - 60g
Sunflower Seeds - 30g
SOAK THE SKEWERS
Preheat the oven to 200°C. Place the skewers in a shallow dish, cover with water, and allow to soak for 10 minutes (this prevents them from burning). Separate the layers of the onion wedges into petals.
THREAD & BAKE
In a bowl, add the onion petals, the lamb cubes, a drizzle of oil, and the curry paste (to taste). Toss until fully coated. Thread 1 lamb cube and 2-3 onion petals on to a skewer, making sure they are secure. Repeat in the same order, filling up each skewer until all the skewers are full. On completion, place on a greased baking tray. Pop in the hot oven and bake for 10-12 minutes.
FLAVOUR TOWN
When the skewers have 5 minutes remaining, increase to the highest temperature or the grill setting. On completion, the lamb should be browned. In a bowl, combine ¾ of the chopped coriander, the yoghurt, and seasoning. Add water in 5ml increments until a drizzling consistency.
CRUNCHY SALAD
In a salad bowl, combine the rinsed salad leaves, the grated carrot, the radish rounds, the sunflower seeds, a drizzle of oil, and seasoning.
TASTY LAMB DINNER!
Plate up the lamb skewers. Side with the loaded salad and the coriander yoghurt for dunking. Sprinkle over the remaining coriander. Dig in, Chef!
Wooden Skewers - 8
Onions - 2
Free-Range Lamb Shoulder - 640g
Tikka Curry Paste - 40ml
Fresh Coriander - 15g
Low Fat Plain Yoghurt - 125ml
Salad Leaves - 80g
Carrot - 240g
Radish - 80g
Sunflower Seeds - 40g
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