Cook The Book: Curried Lamb Kabobs – a delicious recipe with mayonnaise, honey, curry powder, lamb loin, portobello mushroom, tomatoes. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat a charcoal grill and set the grate about 8 inches above the coals.
2
In a small bowl, whisk the mayonnaise, honey, and curry powder together and set aside.
3
In 3 separate small bowls, toss the lamb, mushroom, and tomatoes with oil to coat and season with salt and pepper to taste.
4
Lightly brush the grate with oil. When the flames have died down and the coals are white, put the mushroom and lamb cubes on the grill and cook for about five minutes, turning occasionally, until the mushroom is softened and the lamb is cooked to medium-rare or rare. Place the tomatoes on the grill; cook for 2 to 3 minutes, until blistered and charred.
5
Thread the mushroom squares, tomatoes, and lamb cubes onto skewers and place the kabobs on two serving plates with dollops of curry mayonnaise. Serve immediately.
1173
kcal
Calories
114
g
Fat
6
g
Carbs
31
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 cups mayonnaise, 2 teaspoons honey, 1/4 cup Madras curry powder, 1 pound lamb loin, cut into 1-inch cubes, and more.
Yes, Cook The Book: Curried Lamb Kabobs falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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