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Lamb skewers with spiced beetroot slaw

Lamb skewers with spiced beetroot slaw

Name: Lamb skewers with spiced beetroot slaw
Yield: Serves 4
Cuisine: Turkish recipes
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

Easy
June 2015

Easy
June 2015

Serves 4
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

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

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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

Drizzle the lamb with olive oil and season. Set aside.
Put the beetroot in a large bowl with the yogurt, herbs, cumin and coriander. Season well and stir to combine, then set aside.
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.