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Lamb Tikka Kebabs

A simple recipe producing an incredibly delicious dish that is great for BBQ’s or under the grill. You can also add vegetables, such as onions and courgettes in between the meat pieces to create a more colourful meal.

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Ingredients

1kg Leg of lamb, cubed
300ml Natural Greek yogurt
100g Shemin’s Indian or Goan Indian Curry Paste
1 tsp salt
Handful of chopped coriander to garnish
Squeeze of half a lime or lemon

Method

Mix the yogurt, Shemin’s Indian Curry Paste and salt together in a non-metallic dish.
Mix in the lamb and allow to marinate for as long as possible in the fridge, preferably overnight.
Bring back to room temperature. Thread the lamb onto the skewers and grill or barbecue for 12-15 minutes turning halfway through or until cooked.
Garnish with chopped coriander and a squeeze of lime or lemon juice.

Try Using: If using Shemin’s Indian Curry Paste, try adding one teaspoon of Shemin’s Garam Masala to the marinade in this recipe to add extra depth and flavour to your lamb tikka kebabs.

Serves 4-6