Waitrose and Partners
Lamb tikka kebabs with beetroot chutney

Lamb tikka kebabs with beetroot chutney

Warm up on the inside and give your taste buds a tingle with this seasonal dish

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  • Serves4
  • CourseMain meal
  • Prepare20 mins
  • Cook10 mins
  • Total time30 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 4 British Lamb Leg steaks
  • 4 tsp red wine vinegar
  • 4 tsp curry powder
  • 4 clove/s garlic, crushed
  • 45g ginger, grated
  • 6 tbsp natural yogurt
  • 2 tsp Vegetable oil
  • 180g pack Waitrose Baby Beetroot with Horseradish
  • 1 apple, cored
  • 1 lemon, cut into wedges
  • 2 x 150g packs Waitrose Mini Tandoori Naans
  • 115g pack spinach leaves


  1. Preheat the grill to high. Remove any excess fat from the lamb and cut into cubes. Put the vinegar, curry powder, garlic, two-thirds of the ginger and 2 tbsp yogurt in a bowl. Toss in the lamb to coat it. Discard any leftover marinade and thread the lamb onto skewers. Brush with the oil and season. Grill on a baking tray for 8 minutes, turning halfway, until all surfaces are cooked and nicely browned.

  2. Meanwhile, make the chutney. Grate the beetroot and apple then, in a bowl, mix with 2 tbsp yogurt and the remaining ginger. Season and add a squeeze of lemon juice.

  3. Once the lamb is cooked, warm the naans under the grill according to pack instructions. Top with the spinach leaves and beetroot chutney. Slide the lamb off the skewers onto the naans, drizzle over the remaining 2 tbsp yogurt and serve with lemon wedges on the side for squeezing over.


Typical values per serving when made using specific products in recipe


2,413kJ/ 575kcals



Saturated Fat












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