zoom Tandoori lamb skewers with kachumba salad
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    Tandoori lamb skewers with kachumba salad

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    *mandatory

    Tandoori lamb skewers with kachumba salad

    • Gluten Free
    • Preparation time: 15 minutes + marinating
    • Cooking time: 10 minutes
    • Total time: 25 minutes + marinating

    Serves: 4

    Ingredients

    180g jar Cooks’ Ingredients Tandoori Paste
    200g low fat natural yogurt
    500g lean, extra trimmed lamb topside leg steaks, cut into 2cm cubes
    1 cucumber, halved lengthways and thinly sliced
    2 red onions, peeled and thinly sliced
    4 tomatoes, halved and thinly sliced
    1½ tsp Cooks’ Ingredients Chaat Masala
    28g pack coriander, chopped
    2 lemons

    You will also need
    8 wooden skewers, soaked in water

    Method

    1. Preheat the grill to its highest setting and line a baking tray with foil. Stir the tandoori paste with 150g yogurt in a large bowl, add the lamb and stir to coat. Set aside to marinate for 10 minutes.

    2. Thread the lamb onto the skewers, lay them on the lined tray then grill for 5 minutes on each side, or until all the cut surfaces are thoroughly cooked. Set aside to rest for 5 minutes.

    3. Combine the cucumber, onions, tomatoes, chaat masala and coriander in a bowl. Squeeze over the juice of 1 lemon then toss to combine. Cut the remaining lemon into wedges. Serve the skewers with the salad, remaining yogurt and lemon wedges to squeeze over.
     

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