TIKKA KEBAB

nation’s favourites

Hot Lamb Thai Salad

Serves: 4
Cooking Time: 10 mins

1 rating

Lamb with Oven-Roasted Tomatoes - Picnics

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Cooking Time: 3¼ hrs

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Rack of Lamb Stuffed with Feta and Mint

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Tikka Kebab

Serves: 4 - 6

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Share the lamb

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Ingredients

• 700g (1½lb) lean, large diced New Zealand Lamb (from any cut)
• Juice of 1 lemon
• 125ml (¼pt) natural yoghurt
• 5 small onions, quartered
• 3 cloves garlic, chopped
• 5ml (1tsp) ground turmeric
• 15ml (1tbsp) vinegar
• 5ml (1tsp) caster sugar
• 2.5ml (½tsp) salt
• 5ml (1tsp) freshly ground black pepper
• 2 green peppers, cored, seeded and cut into squares
• Quarters of lemon for garnish

Hints & Tips

To serve: garnish with lemon and salad, or serve with nan bread and a curry sauce.

Instructions

1. To prepare marinade: Puree half of the onions, garlic and turmeric with the lemon juice, vinegar and yoghurt.
2. Put the lamb in a bowl, season with the salt, pepper and sugar, and pour on the marinade. Mix well, cover and refrigerate overnight.
3. Thread the meat onto the skewers, alternating with the remaining onions and green peppers.
4. Place under a hot grill or on a barbecue, and cook until tender. Be sure to turn the kebabs frequently.