INGREDIENTS
INGREDIENTS FOR THE LAMB
400g x cubed lamb loin meat
3-4 x naan bread or roti
½cup x Clover Bliss Double Thick yoghurt – for serving
wooden skewers, soaked in water
INGREDIENTS FOR THE MARINADE
1cup x Clover Bliss double thick yoghurt
1 x lemon, quartered
1tbs x curry powder
1tsp x roasted masala
½tsp x cumin powder
½tsp x turmeric powder
1 x handful fresh, chopped coriander
salt and pepper
Method
In a small bowl, squeeze all the juice out from the lemon quarters and then add the lemon quarters into the bowl too.
Then add the rest of the marinade ingredients into the bowl.
Mix well to combine.
Add the lamb cubes, mix to coat the meat and allow to marinate overnight.
Skewer the lamb pieces on the wooden skewers.
In a preheated, grill, griddle or braai cook the lamb for 5-6 minutes, or until nicely charred, it must still be slightly juicy on the inside.
Allow to rest for 1-2minutes before serving.
Serve the lamb kebabs with some toasted naan or roti, a dollop of Clover Bliss double thick yoghurt, fresh coriander, an onion and tomato salsa.
CLOVER INGREDIENTS USED IN THIS RECIPE
