Tandoori-Spiced Lamb and Vegetable Skewers

Name: Tandoori-Spiced Lamb and Vegetable Skewers
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 100 g Greek yoghurt; 3 garlic cloves, minced; 2 tbsp rapeseed oil, plus extra for brushing; 2 tbsp red wine vinegar; 2 tsp freshly grated root ginger; 1 tbsp tandoori spice mix; 400 g lean lamb leg steaks, cut into bite-sized pieces; 1 red onion, cut into chunks; 1 yellow pepper, cut into chunks; 1 orange pepper, cut into chunks; fresh coriander leaves; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; warm naan; tomato and red onion salad; tomato and red onion salad; raita

Preparation info

Serves
4

Difficulty
Easy
Ready in
40 min

Appears in

Neven Maguire's Midweek Meals

By Neven Maguire

Published 2020

About

For something spicy that has plenty of flavour, try these succulent lamb skewers steeped in tandoori spices. The longer you can marinate them, the better they will taste. If the weather is fine, pop them on the barbecue – that way, your hob stays nice and clean. A win-win in my book!

Ingredients

100 g Greek yoghurt
3 garlic cloves, minced
2 tbsp r

Main course

Method

Put the yoghurt in a large bowl with the garlic, oil, vinegar and ginger. Stir in the tandoori spice and season generously, then stir in the lamb until evenly combined. Cover with cling film and set aside to marinate for 30 minutes at room temperature or up to three days in the fridge is good. This is also perfect for freezing.

Preheat the grill or a griddle pan to high.

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