Lamb Tikka Kebabs with Cucumber Raita
Ingredients
- 400g lamb shoulder cut in large bite sized cubes
- 75g Greek yogurt
- 1 tsp turmeric powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp chilli powder
- 1/2 tsp garam masala
- 1/2 tsp salt
- 2 tsp garlic finely grated
- 2 tsp ginger root finely grated
Cucumber raita
- 1/2 cucumber
- 200g greek yogurt
- 1/2 tsp ground cumin
- 1/4 tsp sugar
- 1/4 tsp ground black pepper
- 1/4 tsp salt
Preparation
Put all the above ingredients into a mixing bowl and mix well until combined and each piece of lamb is well coated. Cover and refrigerate for 6 to 24 hours.
If using wooden skewers, soak them in cold water for an hour before adding the meat. Split the meat into two portions and thread it onto the skewers.
Grill on high for 7 minutes on both sides. Leave to rest for a few minutes before serving.
Cucumber raita
Finely grate the cucumber on a doubled over piece of kitchen paper and squeeze out the excess water.
Put the grated cucumber, yogurt, and remaining ingredients into a small bowl and combine. Leave the mixture to infuse for 30 minutes and mix again before serving.
