A fantastic alfresco lamb dish for the BBQ or grill with an easy to prepare tandoori marinade that delivers great flavour.
Prep Time: 5 mins
Cook Time: 16 minutes
Serves: 4 people
Ingredients
4 lamb leg steaks, cut into 5cm cubes
For the Tandoori Marinade:
3 tablespoons prepared tandoori paste
6 tablespoons natural Greek yogurt
2 tablespoons freshly chopped coriander
9 spring onions, cut into 3cm lengths
Method
In a large bowl mix together the marinade ingredients. Add the lamb, stir gently, cover and marinate in the refrigerator for 2 hours, or ideally overnight.
Thread the lamb cubes and spring onions onto 8 small wooden (previously soaked in water) or metal skewers and cook on a prepared BBQ or preheated moderate grill for 12-16 mins, turning occasionally until any meat juices run clear.
Serve with a pilau rice salad, tomato and red onion salad, flatbread and raita.