THE DAIRY KITCHEN Spiked Lamb Kebabs with Raita
By THE DAIRY KITCHEN
Preparation 20 MINS
Cooking 10 MINS
Make it a Indian inspired evening with this succulent lamb kebabs with tangy raita.
Ingredients2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons ground paprika
500g lamb backstrap or sirloin, trimmed of any visible fat and cut into cubes
8 wooden skewers, soaked in water for 10-15 minutes
400g reduced fat or skim natural yoghurt
1 small Lebanese cucumber, finely chopped
1 teaspoon crushed garlic
2 tablespoons finely chopped coriander
cooked basmati rice, or green salad, for serving
Nutrition (per serve)
|Dietry Fibre (g)||1|
|Fat Total (g)||4.8|
- Combine ground coriander, cumin and paprika in a bowl and toss in the lamb cubes until coated. Thread onto eight wooden skewers.
- Combine yoghurt, cucumber, garlic and chopped coriander to make a raita.
- Grill or BBQ skewers until lamb has browned and is still pink in the centre. Serve with raita and rice or salad.