Lamb skewers with spiced beetroot slaw

Lamb skewers with spiced beetroot slaw
  • Serves icon Serves 4
  • Time icon Hands-on time 30 min

This tender lamb kebab recipe is complimented beautifully by earthy beetroot slaw, made with yogurt and plenty of fresh herbs.

Nutrition: per serving

Calories
373kcals
Fat
21.6g (8.4g saturated)
Protein
36.2g
Carbohydrates
9.1g (9.1g sugars)
Fibre
1.8g
Salt
0.6g
Calories
373kcals
Fat
21.6g (8.4g saturated)
Protein
36.2g
Carbohydrates
9.1g (9.1g sugars)
Fibre
1.8g
Salt
0.6g

Ingredients

  • 600g British lamb leg or rump (at room temperature), cut into cubes
  • 4 medium beetroot, peeled and grated
  • 300g yogurt
  • Small bunch each of fresh basil, flatleaf parsley and coriander, roughly chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • Coriander leaves to serve

Method

  1. Drizzle the lamb with olive oil and season. Set aside.
  2. Put the beetroot in a large bowl with the yogurt, herbs, cumin and coriander. Season well and stir to combine, then set aside.
  3. Heat a griddle pan over a high heat. Thread the lamb cubes onto 4 skewers. When the pan is smoking hot, cook the lamb skewers for 1-2 minutes on all 4 sides for medium-rare (or until done to your liking). Remove from the pan and rest for a couple of minutes. Serve the skewers with the beetroot slaw and coriander leaves.

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