Tandoori Lamb Kebabs With Raita And Couscous Recipe

Name: Tandoori Lamb Kebabs With Raita And Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 800 g lamb fillets (depending on appetites my hubby and son will eat 3 to 4 kebabs each where as I'm happy with 2); 3 tablespoons tandoori paste (I use Rajah brand); 150 g plain yogurt, pot; 1 tablespoon lemon juice; Raita; 300 g plain yogurt; 1 medium cucumber, Seeded and chopped (120g); 1 1/2 tablespoons of fresh mint, finely chopped; 1 teaspoon mint sauce; Couscous; 2 (100 g) packages quick cook instant couscous (The brand I buy come in 100g individual sachets for 4 servings it is between 150g-200g ); 1 teaspoon vegetable stock powder; 1 small red pepper, finely chopped; 1/2 small yellow pepper, finely chopped; 1 small red onion, finely chopped; 3 green onions, thinly sliced; 2 tablespoons of fresh mint, finely chopped; 3 tablespoons fresh parsley, finely chopped; 1 tablespoon white wine vinegar; 2 tablespoons lemon juice; 3 tablespoons olive oil

Servings: persons

800 g lamb fillets (depending on appetites my hubby and son will eat 3 to 4 kebabs each where as I'm happy with 2)
3 tablespoons tandoori paste (I use Rajah brand)
150 g plain yogurt, pot
1 tablespoon lemon juice
Raita
300 g plain yogurt
1 medium cucumber, Seeded and chopped (120g)
1 1/2 tablespoons of fresh mint, finely chopped
1 teaspoon mint sauce
Couscous
2 (100 g) packages quick cook instant couscous (The brand I buy come in 100g individual sachets for 4 servings it is between 150g-200g )
1 teaspoon vegetable stock powder
1 small red pepper, finely chopped
1/2 small yellow pepper, finely chopped
1 small red onion, finely chopped
3 green onions, thinly sliced
2 tablespoons of fresh mint, finely chopped
3 tablespoons fresh parsley, finely chopped
1 tablespoon white wine vinegar
2 tablespoons lemon juice
3 tablespoons olive oil

1
Prep time does not include marinating time.
2
Chop lamb into about 1 inch cubes, combine paste, yogurt and lemon juice, add lamb and marinate several hours or overnight.
3
Either thread lamb on metal skewers or if using wooden skewers make sure they are soaked for 20-30 Min's in water to prevent burning during cooking.
4
Cook lamb on BBQ or grill 4-6 inches from heat until cooked as desired. (approx 5-10 Min's a side, medium rare-medium well).
5
Raita.
6
In a medium size bowl combine yogurt, cucumber, mint and mint sauce mix well and refrigerate until needed.
7
Couscous.
8
If using quick cooking sachets I add 1 teaspoon of chicken stock powder to the water, bring to boil and add the sachets for a couple of minutes. Remove from pan and add couscous to a large bowl and fluff. If using another type of couscous prepare according to packet.
9
Add both peppers, red and green onions, mint and parsley combine well.
10
Combine vinegar, lemon juice and olive oil in screw top jar shake well. Pour over couscous and mix well.
11
To serve place couscous on plate top with kebab and drizzle with raita.

808

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 800 g lamb fillets (depending on appetites my hubby and son will eat 3 to 4 kebabs each where as I'm happy with 2), 3 tablespoons tandoori paste (I use Rajah brand), 150 g plain yogurt, pot, 1 tablespoon lemon juice, and more.

Yes, Tandoori Lamb Kebabs With Raita And Couscous 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.

Tandoori Lamb Kebabs With Raita And Couscous

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