Tandoori lamb skewers with crunchy slaw & raita

Flavourful lamb and superhealthy slaw will see you well on your way to your five-a-day and out of the kitchen in 20 minutes

  • Prep:10 mins
    Cook:10 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 441
  • fat 18g
  • saturates 5g
  • carbs 41g
  • sugars 16g
  • fibre 8g
  • protein 30g
  • salt 1.14g


  • 4 tbsp fat-free Greek yogurt
  • 1 tbsp tandoori paste
  • 175g leg of lamb steak, all visible fat removed, cubed
  • small bunch coriander, chopped
  • 2 wholemeal chapatis
  • 1 carrot, peeled and sliced into strips with a peeler
  • ¼ white cabbage, shredded
  • 1 red onion, sliced
  • juice 1 lime
  • 2 tsp olive oil
  • 1 tsp mustard seeds


  1. In a medium bowl, combine 2 tbsp of yogurt with the tandoori paste. Add lamb, mixing to coat all the pieces. Make raita with the remaining yogurt, 1 tbsp of the chopped coriander and some seasoning, then set aside. For the slaw, mix together all of the vegetables and the remaining coriander in a large bowl, then stir in the lime juice, oil and mustard seeds.

  2. Heat the grill to high. Divide the lamb between 4 skewers, grill for 3-4 mins each side, until lightly charred and cooked through. Serve with the slaw, raita and warmed chapatis.

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