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Lamb Tikka Kebabs

Allow 2 Kebabs Per Person


Not for the faint-hearted, these spicy lamb kebabs are ideal with a fresh summer salad and refreshingly cool drink.

  • 1lb. (450g) shoulder or neck fillet of lamb cut into 1inch cubes
  • 5oz. (150g) natural yogurt
  • 1 clove garlic, crushed
  • 1tbsp. ground coriander
  • juice of 1 lemon
  • 2tsp. chopped fresh parsley
  • 1tsp. turmeric
  • 1tsp. chilli powder
  • 1tsp. garam masala

    Cooking Instructions:
    1. Divide cubed lamb into 4 servings and thread on to wooden skewers before placing in a shallow bowl
    2. Mix together all the other ingredients to form a marinade
    3. Spoon the marinade over the meat, cover and marinade in the fridge for 4 hours
    4. Cook for 10-15 minutes on a pre-heated barbecue or grill, turning frequently and brushing with the spare marinade

    Recipes compiled by Alwyn Jones © 2000 & web pages designed by R. Barry Jones © 2000