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    Grilled Lamb Kebabs with Spiced Red Kidney Beans

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    Grilled Lamb Kebabs with Spiced Red Kidney Beans

    This is delicious with naan or basmati rice.

    • Preparation time: 10 minutes, plus soaking and marinating
    • Cooking time: 1½ hours for beans, 12 minutes for kebabs
    • Total time: 1 hour 55 minutes, plus soaking and marinating time 60 minutes 55 minutes

    Serves: 4


    • Lamb Kebabs
    • 500g lean lamb leg or neck fillet, cut into 2.5cm dice
    • 2 red onions
    • 3 tbsp sunflower oil
    • Marinade
    • 2cm cube fresh ginger, peeled and sliced
    • 100g natural yoghurt
    • Juice of 1 lemon
    • 1 clove garlic, sliced
    • 1 tsp ground cumin
    • ¼ tsp ground cayenne pepper
    • ¼ tsp salt
    • Spiced Red Kidney Beans
    • 200g dried red kidney beans
    • ¼ tsp bicarbonate of soda
    • 1 tsp ground turmeric
    • ½ tsp chilli powder
    • 15g butter
    • 1cm fresh ginger, peeled and finely shredded
    • ¼ tsp garam masala
    • Handful of coriander leaves
    • 1 clove garlic, finely chopped
    • Salt


    1. Soak the kidney beans in plenty of cold water for 12 hours. Mix the lamb with all the marinade ingredients. Cover and chill for 6-12 hours.
    2. Drain and rinse the kidney beans. Place in a saucepan and cover with plenty of cold water. Bring to the boil. Skim off any scum and boil vigorously for 15 minutes, then reduce the temperature and add the bicarbonate of soda, garlic, turmeric and chilli powder. Gently cook for 1½ hours, adding extra boiling water as needed, until the beans are very soft, in a thick sauce. Add salt to taste.
    3. Melt the butter in a small frying pan over a medium-low heat, add the ginger and garam masala and fry briskly for 1-2 minutes. Mix into the kidney beans.
    4. Shortly before you are ready to serve, line a grill tray with foil and preheat the grill. Cut the onion for the kebabs into 2.5cm dice and separate into single pieces. Carefully thread alternate pieces of lamb and onion on to eight 15cm skewers (if using wooden skewers, pre-soak them for 30 minutes in cold water). Brush the kebabs with the oil and grill for 10-12 minutes, turning the skewers as you do so. If necessary, reheat the kidney beans and serve alongside the kebabs with a scattering of coriander leaves.

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