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Ingredients

  • 225g/8oz New Zealand Lamb leg meat
  • 90ml/6 tbsp natural yoghurt
  • 10ml/2 tsp turmeric
  • 5ml/1 tsp coriander
  • grated rind and juice of ½ lemon
  • 30ml/2 tbsp oil
  • 1 clove garlic, crushed
  • 1 red pepper, deseeded and cut into 8 pieces
  • 1 red skinned onion, cut into 8 wedges

Hints & Tips

Cut the onion into wedges through the root so the pieces stay together.

If turmeric stains the work surface, carefully use a little bleach to remove the stain.

Instructions

1. Cut the lamb meat into 16 pieces.

2. Blend the yoghurt with the turmeric, coriander, lemon rind and juice, oil and garlic.

3. Stir in the meat then cover and keep in a cool place for a minimum of 30 minutes so the flavours are absorbed.

4. Thread the meat and other ingredients onto 4 skewers starting and ending with lamb.

5. Cook the kebabs under a pre-heated grill for 15-20 minutes, turning often until brown and cooked through. Brush any remaining marinade over the kebabs as they cooked.

6. Serve with lemon wedges and rice.