Lamb Tikka Kebab
Ingredients
- 5 oz carton natural yogurt
- 1 tsp garam marsala
- 1 tsp ground cumin seed
- 1/4 tsp ground coriander
- 1/4 tsp ground turmeric
- 1/4 tsp freshly ground nutmeg
- 1/2 tsp garlic powder
- 1/2 tsp chilli seasoning
- juice and finely grated rind of 1 lemon
- 1 lb lean lamb fillet cubed
- 12 button onions skinned
- 1 small green pepper seeded and cut into 2.5 cm (1 inch) squares
- 6 oz button mushrooms wiped
- lemon wedges to garnish
Instructions
- To make the marinade: combine the first nine ingredients in a large bowl. Add the lamb and turn to coat evenly. Leave to marinate in the refrigerator for 2 days giving it an occasional stir.
- Put the onions into a pan of water. Bring to the boil and simmer for 10 minutes. Put the green pepper into a small pan of water. Bring to the boil and simmer for 1-2 minutes. Drain the onions and peppers.
- Remove the lamb from the marinade. Thread the lamb, mushrooms, onions and pepper squares alternately on to flat skewers and place on a baking sheet. Place under a moderate grill for 15-20 minutes or until the meat is cooked. Garnish with lemon wedges.
Calories: 572 kcal
Carbohydrates: 39 g
Protein: 24 g
Fat: 37g
Saturated Fat: 16 g
Cholesterol: 89 mg
Sodium: 104 mg
Potassium: 1013 mg
Fiber: 8 g
Sugar: 18 g
Vitamin A: 238 IU
Vitamin C: 64 mg
Calcium: 153 mg
Iron: 3 mg