750g boneless Prime Dorper Lamb shoulder, cubed into 3cm pieces
2 tablespoons tandoori paste
2 tablespoons natural yoghurt
1 teaspoon ginger puree
1 teaspoon garlic puree
Juice of 1 lemon
12 cherry tomatoes
1 red capsicum
1 continental cucumber
3 spring bulb onions
3 red radishes
1 cup fresh coriander
1 teaspoon extra virgin olive oil
Combine tandoori paste, yoghurt, ginger, garlic and the juice of half a lemon to make marinade. Leave for 2 hours at room temperature.
Halve the tomatoes and cut the capsicum, seeds removed, into 3cm squares. Thread lamb, tomatoes and capsicum on to steel skewers.
Preheat the oven grill to a high heat. Place the skewers on a foil lined tray and grill for about 7 – 8 minutes. Turn the lamb on the skewers half way so that each side is cooked.
Thinly slice the cucumber into long ribbons using a vegetable peeler, stopping when you get to the seeds. Finely slice the spring bulb onions lengthways and cut the radishes into thin rounds. Toss in a bowl with the coriander. Gently toss with salt, pepper, a squeeze of lemon juice and the olive oil.
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