Go Back

Barbecued Lamb Tikka with Coleslaw

Prep Time 2 hours 10 minutes
Cook Time 15 minutes
Total Time 2 hours 25 minutes
Servings 6

Ingredients

  • Marinade:
  • 800 g cubed lamb loin
  • 100 ml natural yoghurt
  • Juice of 1 lime
  • 2 cloves crushed garlic
  • 25 mm piece of ginger finely chopped
  • 15 g ground coriander
  • 5 g ground cumin
  • 5 g ground garam masala
  • 5 g paprika
  • Pinch of salt
  • Juice of 1 lemon mixed with100g butter
  • Coleslaw:
  • ½ red cabbage finely sliced
  • ½ red onion finely sliced
  • 6 kaffir lime leaves sliced +stalk
  • removed
  • Handful of beansprouts
  • 1 grated carrot
  • Juice of 1 lime
  • 30 g wasabi
  • Splash of olive oil
  • Splash of rice wine vinegar
  • Small handle of chopped coriander
  • Natural yoghurt to serve

Instructions

  • Combine the marinade ingredients and coat the lamb well. Thread onto wooden skewers then cover and chill for at least 2 hours.
  • Once the lamb skewers have marinated, place them on a medium heat on the barbecue and baste them with the butter and lemon, turning when golden
  • To make the coleslaw simply combine all the ingredients together in a bowl and season
  • Remove the lamb from the skewers and serve in barbecued pitta bread with the coleslaw and yoghurt, using lime wedges and coriander for garnish