• 150 ml (¼ pint) natural yogurt
  • juice of ½ lemon
  • 1 garlic clove, crushed
  • 1 tablespoon finely chopped parsley
  • 1 teaspoon ground coriander
  • ½ teaspoon ground turmeric
  • 1 teaspoon chilli powder
  • 1 teaspoon garam masala
  • 450 g (14½ oz) lamb tenderloin, cut into 2.5cm (1 inch) chunks
  • coriander sprigs, to garnish
  • 1 cucumber, peeled, halved, deseeded and diced
  • 1 garlic clove, crushed
  • 1 tablespoon chopped mint
  • 1 teaspoon caster sugar
  • 150 ml (¼ pint) natural yogurt

Soak 8 wooden skewers in cold water for several hours or overnight so that they do not burn during cooking.

Mix together the yogurt, lemon juice, garlic, parsley, coriander, turmeric, chilli powder and garam masala in a large glass or ceramic bowl. Add the lamb and stir to mix. Cover loosely and leave to marinate in the refrigerator for at least 4 hours or overnight.

Thread the lamb on to the skewers and place on the upper rack of the halogen oven.

Set the temperature to 225°C (437°F) and cook the kebabs for about 20 minutes, turning them a couple of times so that they cook evenly.

Meanwhile, in a bowl, mix together the salad ingredients. Serve the salad with the kebabs and warm naan or chapattis and lime wedges, garnished with coriander sprigs.

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