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
Frequently Asked Questions
What is the preparation time for Indian Tikka Lamb Skewers?
The preparation time for Indian Tikka Lamb Skewers with radish & fresh coriander is between 15 and 35 minutes.
What is the total time required to make Indian Tikka Lamb Skewers with radish & fresh coriander?
The total time required to make Indian Tikka Lamb Skewers with radish & fresh coriander is between 20 and 40 minutes.
How many servings does Indian Tikka Lamb Skewers provide?
4 servings
What are the main ingredients in Indian Tikka Lamb Skewers?
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
What is the nutritional information of Indian Tikka Lamb Skewers?
Calories: 616, Carbs: 26 grams, Fat: grams, Protein: 34.5 grams, Sugar: 11.5 grams, Salt: 174 grams
How do I prepare Indian Tikka Lamb Skewers?
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. 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. 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! 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. 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.
What should be prepared from my kitchen to make Indian Tikka Lamb Skewers?
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
How many calories does Indian Tikka Lamb Skewers have?
616 calories
How much fat content does Indian Tikka Lamb Skewers have?
grams
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