Barbecued Tandoori Lamb Kebab



Traditionally, a clay oven called a tandoor is used for the cooking. You can achieve an authentic tandoor flavour using your own barbecue or grill.

Ingredients
1kg of lamb cut into 2.5cm cubes (ask our butcher)
3 tablespoons of lemon or lime juice
1.5 teaspoons of salt

Marinade
265ml of yoghurt
3 tablespoons of mustard oil
9 cloves of garlic, crushed (that’s right!)
1.5 teaspoons of salt
2.5 teaspoons of paprika
2.5 teaspoons of ground coriander
2.5 teaspoons of ground cumin
1/2 teaspoon of ground ginger
1/2 teaspoon of food coloring powder (red, orange or yellow)
1.5 tablespoons of tomato puree

Instructions
Trim the fat off the meat and prick the cubes with a sharp-pointed knife. Place the cubes of lamb in a shallow bowl and pour on the lemon or lime juice and salt and stand for 30 minutes.
Mix the marinade ingredients together. Pour over the meat, mix thoroughly, cover and leave to stand overnight in refrigerator.
Thread the cubes of lamb onto skewers. Place over medium hot coals and grill for about 10 to 15 minutes until cooked, turning occasionally and basting with any remaining marinade.

Serve on a bed of lettuce and onion rings with a wedge of lemon, accompanied by naan bread and chutney.

Compliments of your friendly Independent Butcher shop