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- Lamb Kebabs with Mint and Cucumber Dip
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PrintLAMB KEBABS WITH MINT AND CUCUMBER DIP
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Blend the marinade ingredients until smooth. Taste and adjust seasoning. Add the lamb and set it aside for about an hour or two.
- Add to the yogurt along with the remaining dip ingredients.
- Squeeze out all the excess water from the grated cucumber.
- Heat the grill to a high setting. Place the lamb on a baking tray lined with foil and grill for about 10 minutes, turning until done. Sprinkle with the chaat masala.
- Serve hot with the cool cucumber and mint dip.
INGREDIENTS
Marinade
- 2 tablespoon fresh root ginger, peeled weight, grated into a paste
- 6 fat garlic cloves, grated into a paste
- 4 tablespoon Greek yogurt
- 45 ml IDHAYAM sesame oil
- 2 teaspoon garam masala
- 2 teaspoon ground cumin
- 1 teaspoon black pepper
- 1 teaspoon chilli powder
- 3 tablespoon lemon juices
- Salt, to taste
Lamb
- 500 grams leg of lamb, in small cubes
- 1 teaspoon chaat masala
Mint and Cucumber Dip
- 175 grams Greek yogurt
- 1 tablespoon tahini paste
- Few large mint leaves, shredded
- 1 green chilli, deseeded and finely chopped
- 150 grams cucumber, grated
- 20 ml IDHAYAM sesame oil
- Freshly ground black pepper and salt to taste
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