Spicy lamb kebabs


Ingredients 14
Servings 4
Time 15 min + marinating

Ingredients

  • 450
    g
    tenderloin lamb fillet, cut into cubes
  • 15
    ml
    red Thai curry paste
  • 45
    ml
    mango atchar
  • SALAD
  • 150
    g
    carrots, cut into julienne strips
  • 1
    cucumber, cut into julienne strips
  • 150
    g
    bean sprouts
  • 2
    ripe mangoes, peeled and sliced
  • 50
    ml
    fresh coriander leaves, torn
  • DRESSING
  • 1
    lemon (juice and zest)
  • 1
    clove garlic, finely chopped
  • 30
    ml
    olive oil
  • salt and freshly ground black pepper
 

Method

15 min
 
Thread lamb cubes on to 4 skewers. Mix the curry paste and atchar together and marinate lamb for at least 2 hours, or overnight in the fridge, making sure it's well covered. Cook lamb under a hot grill or on the barbecue for 15 minutes, turning frequently until sizzling and cooked through. Meanwhile, toss together the carrots, cucumber, bean sprouts, mangoes and coriander. Whisk together the lemon juice and zest, garlic, olive oil and seasoning. Toss the salad and dressing together and serve in a bowl with the lamb kebabs placed on the top. Serves 4.
 

Read more on: grill  |  lamb
 

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