Lamb Tikka Kebabs

Ingredients

• 4 lamb steaks (about 450g)
• 1 inch cube fresh ginger
• 1/2 fresh green chilli (see note 1)
• 4 cloves garlic
• 1/2 lime (zest only)
• 1/2 tsp hot chilli powder
• 2 tsp ground coriander
• 2 tsp ground cumin
• 1/2 tsp fenugreek
• 4 tbsp natural yogurt
• Salt
• 4 metal or wooden skewers (see note 2)

Instructions

1. 1

   Finely grate the ginger (1" cube), garlic (4 cloves) and lime zest (½ a lime). Finely chop the green chilli (½ chilli) and put it into a medium-sized bowl.

2. 2

   Add the other marinade ingredients (½ tsp hot chilli powder, 2 tsp ground coriander, 2 tsp ground cumin, ½ tsp fenugreek, 4 tbsp natural yogurt, salt) and mix everything together until everything is combined.

3. 3

   Trim off any excess fat from the lamb steaks and chop them into bite-sized cubes and add to the bowl. Mix together until the lamb is coated in the yogurt marinade.

4. 4

   Cover the bowl and refrigerate for about an hour.

5. 5

   Once the lamb has marinated, thread it onto the skewers.

6. 6

   Cook on a hot BBQ, in a pan, or under a grill for a couple of minutes on each side (for medium lamb, leave for 3 minutes on each side for well done).

7. 7

   Serve - Mine are served in homemade naan pittas with fresh spinach leaves, barbecued peppers and onions and drizzled with a little extra yogurt.