Lamb tikka kebabs with beetroot chutney

Name: Lamb tikka kebabs with beetroot chutney
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 4 British Lamb Leg steaks; 4 tsp red wine vinegar; 4 tsp curry powder; 4 clove/s garlic, crushed; 45 g ginger, grated; 6 tbsp natural yogurt; 2 tsp Vegetable oil; 180 g pack Waitrose Baby Beetroot with Horseradish; 1 apple, cored; 1 lemon, cut into wedges; 150 g packs Waitrose Mini Tandoori Naans; 115 g pack spinach leaves

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

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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

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.
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.
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