lamb tikka kebabs

Serves 4

Preparation time 20 minutes, plus soaking and marinating

Cooking time 20 minutes

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

Salad

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.

For gingered lamb kebabs, grate 15 g (½ oz) fresh root ginger into a large bowl and add 2 crushed garlic cloves, 1 deseeded and finely chopped fresh red chilli, 1 tablespoon dark muscovado sugar and 2 tablespoons dry sherry. Add the prepared lamb tenderloin as above and leave to marinate in the refrigerator for at least 2 hours. Thread on to the soaked skewers and cook as above.