Spiced Lamb Tikka


  • 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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