Tandoori Lamb Kebabs With Raita and Couscous
photo by The Flying Chef
- Ready In:
- 35mins
- Ingredients:
- 19
- Serves:
-
4-5
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
directions
- Prep time does not include marinating time.
- Chop lamb into about 1 inch cubes, combine paste, yogurt and lemon juice, add lamb and marinate several hours or overnight.
- 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.
- 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).
- Raita.
- In a medium size bowl combine yogurt, cucumber, mint and mint sauce mix well and refrigerate until needed.
- Couscous.
- 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.
- Add both peppers, red and green onions, mint and parsley combine well.
- Combine vinegar, lemon juice and olive oil in screw top jar shake well. Pour over couscous and mix well.
- To serve place couscous on plate top with kebab and drizzle with raita.
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RECIPE SUBMITTED BY
<p>I am a pilot based in Switzerland who loves to cook and experiment with all kinds of foods from around the world. <br /> <br />I love throwing parties and intimate dinner parties especially seeing how much people enjoy themselves. <br /> <br />I love the ooutdoors and sports and to travel, although I haven't crossed off every place I want to visit in the world. <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg border=0 alt=Photobucket /> <br /> <br /><img src=http://i26.photobucket.com/albums/c105/jewelies/MEMBEROFTHEWEEK-1.jpg alt= /> <br /> <br /><img src=http://i497.photobucket.com/albums/rr336/jess4freedom/Zaar%20banners/ANZ-MakeMyRecipe.jpg alt= /> <br /> <br /><img src=http://i26.photobucket.com/albums/c105/jewelies/pictSF7ey-1.jpg alt= /> <br /> <br /><img src=http://i26.photobucket.com/albums/c105/jewelies/pick0GuXD-1.jpg alt= /> <br /> <br /><img src=http://i112.photobucket.com/albums/n191/bb_babe626/AUST5.jpg alt= /></p>
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