Lamb kebabs with mint and cucumber dip

Lamb kebabs with mint and cucumber dip

I Love Curry
Jonathan Gregson

I like to serve these kebabs piled on a platter with a bowl of the dip and some soft flatbreads (flour tortillas or Indian breads) and toothpicks on the side.Then some people can tear off some bread and use it to scoop up a piece of lamb and yogurt, while others can skewer the lamb with a toothpick and dip it in the thick, luscious dip; others still will just eat the bread with the dip. You can also serve the lamb with Tangy Herb Chutney for a more traditional take.

For the marinade


Quantity Ingredient
15g fresh root ginger, peeled weight, grated into a paste
5 fat garlic cloves, grated into a paste
4 tablespoons greek yogurt
3 tablespoons vegetable oil
2 teaspoons garam masala
2 teaspoons ground cumin
2/3 teaspoon black pepper
1 teaspoon chilli powder
2 1/2 tablespoons lemon juice
salt, to taste

For the lamb

Quantity Ingredient
400-450g leg of lamb, in 2.5cm cubes
1 teaspoon chaat masala, (optional)

For the mint and cucumber dip

Quantity Ingredient
150g cucumber
200g greek yogurt
1 tablespoon tahini paste
15 large mint leaves, shredded
1 green chilli, deseeded and finely chopped, (optional)
1 1/2 tablespoons olive oil
1/3 teaspoon freshly ground black pepper


  1. Blend together the ingredients for the marinade until smooth. Taste and make sure it is over-seasoned, as the lamb will need it. Add the lamb and leave for as long as possible (overnight in the fridge is best). Bring back to room temperature before continuing.
  2. Grate the cucumber coarsely, then squeeze out all the excess water, using your fists or a tea towel to help. Add to the yogurt along with the remaining dip ingredients.
  3. Heat the grill to a high setting. Place the lamb on a baking tray lined with foil and grill for six to eight minutes, turning halfway, or until done to your liking. Sprinkle with the chaat masala (if using).
  4. Serve hot with the cool cucumber and mint dip and flatbreads (see recipe introduction).
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