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Tandoori lamb skewers with crispy slaw & raita

Tandoori lamb skewers with crispy slaw & raita

Active Ingredients

  • 4 tbsp fat-free Greek yogurt
  • 1 tbsp tandoori paste
  • 175 g leg of lamb steak, all noticeable fat eliminated, cubed
  • little lot coriander, chopped
  • 2 wholemeal chapatis

For the slaw

  • 1 carrot, peeled and sliced into strips with a peeler
  • 1/4 white cabbage, shredded
  • 1 red onion, sliced
  • juice 1 lime
  • 2 tsp olive oil
  • 1 tsp mustard seeds


  • ACTION 1

    In a medium bowl, combine 2 tbsp of yogurt with the tandoori paste. Include lamb, blending to coat all the pieces. Make raita with the staying yogurt, 1 tablespoon of the chopped coriander and some seasoning, then set aside. For the slaw, mix together all of the vegetables and the staying coriander in a large bowl, then stir in the lime juice, oil and mustard seeds.

  • ACTION 2

    Heat the grill to high. Divide the lamb in between 4 skewers, grill for 3-4 mins each side, until gently charred and prepared through. Serve with the slaw, raita and warmed chapatis.

Dish from Good Food magazine, January 2011

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