Tandoori Lamb Skewers
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Indonesian Coconut Chicken Curry
Recipe by Brent Draper
Serves: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients
6–8 lamb loin chops, diced into large chunks (approximately 600g)
1 tablespoon Patak’s Tandoori Paste Marinade
4 tablespoons Jalna Organic Biodynamic Dairy Yoghurt
1 Lebanese cucumber, chopped into large chunks
1 bunch of coriander
1 bunch of mint
1 large chilli, sliced
1 red onion, sliced
Juice of 1 lime
Pre-soaked skewers
Method
Place the Patak’s Tandoori Paste Marinade, 1 tablespoon of yoghurt, and the diced lamb loin chop chunks into a bowl and marinate. Thread the marinated lamb onto the pre-soaked skewers and set aside.
Place the skewers onto a preheated BBQ and cook for 8–10 minutes until slightly charred.
Make the salad by combining the cucumber, coriander, mint, sliced chilli, red onion, and lime juice.
Serve the skewers on a plate with the salad on the side and a cheek of lime.
Tip: Pre-soak the skewers for approximately 2 hours prior to using to avoid charring on the BBQ.
