Lamb skewers with spiced beetroot slaw
- Published: 6 Jul 15
- Updated: 18 Mar 24
This tender lamb kebab recipe is complimented beautifully by earthy beetroot slaw, made with yogurt and plenty of fresh herbs.
-
Serves 4
-
Hands-on time 30 min
Advertisement
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
Advertisement
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.
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.
Recipe continues after advertising
Advertisement
- Recipe from June 2015 Issue
Nutrition
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
Buy ingredients online
Rate & review
Rate
Reviews
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter