Tandoori lamb kebabs

Tandoori lamb kebabs

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These delicious marinated tandoori lamb kebabs are filled with spices and are perfect for lunch or dinner.

The ingredient of Tandoori lamb kebabs

  1. 300g lamb mince
  2. 2cm piece ginger, finely chopped
  3. 1 garlic clove, finely chopped
  4. 1 teaspoon ground cumin
  5. 2 tablespoons tandoori curry paste
  6. 1/3 cup plain yoghurt
  7. olive oil cooking spray

The instruction how to make Tandoori lamb kebabs

  1. Place mince, ginger, garlic, cumin and a pinch of salt in a medium bowl. Using your hands, mix until well combined. Shape into eight 10cm-long sausages. Thread onto skewers. Place in a large ceramic dish.
  2. Combine tandoori paste and yoghurt in a bowl. Pour over skewers and turn to coat. Cover and refrigerate for 3 hours or overnight, if time permits.
  3. Preheat a barbecue plate or chargrill on medium-high heat. Lightly spray with oil. Cook kebabs for 6 minutes each side or until cooked through. Remove to a plate. Cover and set aside for 5 minutes. Serve with raita (see related recipe).

Nutritions of Tandoori lamb kebabs

fatContent: 108.745 calories
saturatedFatContent: 7 grams fat
carbohydrateContent: 2 grams saturated fat
sugarContent: 2 grams carbohydrates
fibreContent: 1 grams sugar
proteinContent:
cholesterolContent: 9 grams protein
sodiumContent:

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