THE DAIRY KITCHEN Spiked Lamb Kebabs with Raita


Serves 4
Difficulty Easy
Preparation 20 MINS
Cooking 10 MINS
Make it a Indian inspired evening with this succulent lamb kebabs with tangy raita.


2 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)

Energy (kj) 843
Sugars (g) 6
Protein (g) 32
Dietry Fibre (g) 1
Fat Total (g) 4.8
Sodium (mg) 154
Saturated (g) 2.1
Calcium (mg) 234
Carbohydrates (g) 7
Iron (mg) 3
All nutrition values are per serving.


  1. Combine ground coriander, cumin and paprika in a bowl and toss in the lamb cubes until coated. Thread onto eight wooden skewers.
  2. Combine yoghurt, cucumber, garlic and chopped coriander to make a raita.
  3. Grill or BBQ skewers until lamb has browned and is still pink in the centre. Serve with raita and rice or salad.

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