Tandoori lamb skewers with crunchy slaw & raita
By Good Food
Flavourful lamb and superhealthy slaw will see you well on your way to your five-a-day and out of the kitchen in 20 minutes
-
Prep:10 mins
Cook:10 mins
- Serves 2
- Easy
Nutrition per serving
-
kcal 441
-
fat 18g
-
saturates 5g
-
carbs 41g
-
sugars 16g
-
fibre 8g
-
protein 30g
-
salt 1.14g
Ingredients
- 4 tbsp fat-free Greek yogurt
- 1 tbsp tandoori paste
- 175g leg of lamb steak, all visible fat removed, cubed
- small bunch coriander, chopped
- 2 wholemeal chapatis
- 1 carrot, peeled and sliced into strips with a peeler
- ¼ white cabbage, shredded
- 1 red onion, sliced
- juice 1 lime
- 2 tsp olive oil
- 1 tsp mustard seeds
Method
In a medium bowl, combine 2 tbsp of yogurt with the tandoori paste. Add lamb, mixing to coat all the pieces. Make raita with the remaining yogurt, 1 tbsp of the chopped coriander and some seasoning, then set aside. For the slaw, mix together all of the vegetables and the remaining coriander in a large bowl, then stir in the lime juice, oil and mustard seeds.
Heat the grill to high. Divide the lamb between 4 skewers, grill for 3-4 mins each side, until lightly charred and cooked through. Serve with the slaw, raita and warmed chapatis.
