Indian Lamb Kebabs with Golden Rice & Yogurt | Abel & Cole
Indian Lamb Kebabs with Golden Rice & Yogurt
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Prep: 15 mins
Cook: 15 mins
A masala spiced yogurt marinade is the perfect coating for our diced organic lamb leg. Slid onto skewers and grilled till lightly charred, served on a golden duvet of veg studded turmeric rice.
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684 kcal
(per portion)
Ingredients you'll need
  • 4 skewers
  • 150g Greek style yogurt
  • 2 garlic cloves
  • A thumb of ginger
  • 2 tsp garam masala
  • A pinch of cayenne pepper
  • 250g diced lamb
  • 1 onion
  • 2 tomatoes
  • 1 tsp turmeric
  • 150g white basmati rice
  • 50g baby leaf spinach
From your kitchen
  • Sea salt
  • ½ tbsp olive, coconut or sunflower oil
  • 300ml boiling water
Step by step this way
  • 1.

    Pop the skewers in a bowl or glass and cover with water. Leave them to soak – this will help keep them from burning when you grill the kebabs.

  • 2.

    Spoon 1/4 of the yogurt into a dish. Peel and grate in the garlic and ginger. Add 2 tsp garam masala, a pinch of cayenne pepper (this is hot, so just use a little to start with unless you like things spicy) and a pinch of salt. Stir together to make a marinade. Add the diced lamb and turn to coat. Set aside to marinate for 10 mins.

  • 3.

    While the lamb marinates, peel and finely chop the onion. Dice the tomatoes.

  • 4.

    Warm a small pan over a medium heat for 1 min. Add ½ tbsp oil, the onion and tomatoes. Cook, stirring now and then, for 5 mins till the veg soften. Stir in 1 tsp turmeric, then add the rice and stir well so the rice is coated in the turmeric.

  • 5.

    Pour in 300ml boiling water. Pop on a lid and bring the rice to the boil, then turn the heat right down and simmer for 8 mins till all the water has been absorbed. Take off the heat and let the rice stand in the pan, lid on, for 5 mins to steam and finish cooking the rice.

  • 6.

    While the rice cooks, heat your grill to high. Line a baking tray or grill pan with foil. Lift the lamb out of the marinade and thread onto the skewers. Lay the lamb on a wire rack set on the grill pan (if you have one. If not, put the kebabs directly on the foil on the baking tray.

  • 7.

    Slide the skewers under the grill for 8-12 mins, turning a few times, so they brown all over and cook them lamb through.

  • 8.

    Fluff the rice with a fork and spoon onto 2 warm plates. Add a handful of baby leaf spinach to the plates and top with the lamb skewers. Serve with the rest of the yogurt on the side.

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