- 4 bamboo skewers
- 2 lemon
- 2 garlic clove
- 4 tsp cumin seeds
- 500g diced lamb leg
- A handful of mint, leaves only
- 300g yogurt
- 4 spring onions
- 2 mini romaine lettuce
- 4 plain naan breads
- 1 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 2-3 tsp cold water
- Baking tray or grill pan
- Small frying pan
- 1.
Pop the skewers into a dish, cover them with cold water and set aside to soak. This will help stop them burning under the grill. Preheat your grill to its highest setting. Line a baking tray or grill pan with foil. Fill and boil your kettle.
- 2.
Finely grate the lemon zest into a small bowl and set aside. Squeeze half the lemon into a mixing bowl. Peel and grate the garlic into the lemon juice. Add 1 tsp of the cumin seeds (keep the rest for later). Pour in 1 tbsp olive oil and add a pinch of salt and pepper. Whisk together. Add the lamb to the bowl and gently mix to coat. Set aside to marinate for 5-10 mins.
- 3.
While the lamb marinates, spoon the yogurt into the bowl with the lemon zest. Pick the mint leaves off the mint sprigs, then finely slice the leaves and add them to yogurt, keeping a pinch back for garnishing. Put a small frying pan on a medium heat and tip in the remaining cumin seeds. Toast for 2-3 mins, shaking the pans, still the seeds smell aromatic and start to jump. Tip them into the yogurt. Add a pinch of salt and pepper and stir to mix. Set aside.
- 4.
Trim the roots and ragged greens off the spring onions. Thickly slice the spring onion whites, and set the greens aside for later. Thread the lamb and spring onion chunks onto the skewers and lay on the foil-lined baking tray. Slide under the grill and cook for 10-12 mins, turning halfway through, till the lamb is cooked through and lightly charred.
- 5.
While the lamb grills, halve the lettuce, rinse out any dirt and shake dry. Finely slice it. Finely slcie the spring onion greens.
- 6.
When the lamb has cooked for 10-12 mins, take it out from under the grill and set aside on a plate, loosely covered with foil. Pop the naan breads on the baking tray. Sprinkle over 2-3 tsp cold water and slide under the grill for 1 min. Flip them over and grill for another 1 min.
- 7.
Place the naan bread on 2 warm serving plates. Top with the lettuce and most of the spring onion greens. Lay the lamb kebabs on top, serve with spoonfuls of the mint raita and with the remaining spring onion greens and mint sprinkled on top.