Curried lamb kebabs for curry lovers with good sourcee of iron, zinc and protein.

Today Meals

Lamb & Other Meats

Curried Lamb Kebabs

Kebabs may be grilled or barbecued quickly. This curried variety is elegant and exotic.

10 Oct, 2020

Curried Lamb Kebabs

By Admin 23 Comments

Health Check

Trim lamb to keep fat count down

Lamb is a good sourcee of iron, zinc and protein

Serve with brown rice for added dietary fibre

Preparation Time

20 minutes plus marinating

Cooking Time

8 to 10 minutes

Recipe Serves 4

500g lean shoulder or leg of lamb or 'trim' cut of lamb

2 green chillis, halved lengthwise and seeded

2 large cloves garlic, crushed

3cm piece fresh ginger, peeled and sliced

60g flaked almonds, toasted

8 teaspoons curry powder, mild, medium or hot

¼ cup natural yoghurt

Fresh coriander for garnish

Preparation & Cooking

Trim any fat and cartilage from lamb. Cut into 3cm cubes.

Place prepared chillis, garlic, ginger and almonds in a food processor; mix until finely chopped. Add curry powder, 3 tablespoons of water and yoghurt; mix to creamy consistency.

Stir lamb and curry mixture in a bowl until lamb is well coated. Marinate in refrigerator for at least 1 hour, or longer for a stronger curry flavour.

Spray 8 small skewers with a light coating of vegetable or olive oil cooking spray. Thread lamb cubes onto the oiled skewers.

Preheat a grill to high, or prepare a hot barbecue. Lightly grease the grill rack. Alternatively, spray the barbercue rack with vegetable or olive oil cooking spray.

Grill kebabs about 5cm from heat, turning frequently with tongs and brushing with marinade for about 8 to 10 minutes. If barbecuing, cook for 6 to 8 minutes, as described for grilling.

Serve kebabs immediately, garnished with coriander.

Per Serving

Cals 253/kj 1059

Carbohydrates 2 g

Fibre 2 g

Protein 30 g

Sodium 146 mg

Fat 14 g

Cholesterol 85 mg

Cook's Tips

Spray metal skewers lightly with vegetable or olive oil cooking spray before threading meat. It is then easier to remove the meat, particularly if barbecued.

Marinating allows the flavour of the marinade ingredients to penetrate the lamb. Marinate for at least 1 hour (or overnight), coverred, in the refrigerator.