Niall Harbison's recipe for spicy Indian lamb kebabs

Preparation time: 15mins
Cooking time: 5 mins

For the yoghurt dressing (can be made up to a day in advance)
200g plain yoghurt
half bunch Mint
1 cucumber
1 lime

For the kebabs
500g minced lamb
olive oil
2 cloves of garlic
2 red chillies
1 bunch fresh coriander leaves
½ tsp ground coriander
1 tsp ground cumin
½ tsp garam masala
salt and pepper
8 long wooden skewers

1. Peel the cucumber and remove the seeds using a small knife before dicing into small pieces.
2. Add the cucumber, lime zest, lime juice, mint and coriander to the yoghurt stirring thoroughly to combine.
3. Cover the yoghurt and place in the fridge.
4. Soak the wooden skewers in water for 20 minutes before cooking.
5. Combine the lamb with chopped garlic, diced chilli, diced red onion, ground coriander, cumin and garam masala, salt and pepper until all the ingredients have been evenly distributed.
6. Shape the lamb around the skewers to about 1 inch thickness.
7. Barbecue, grill or fry the kebabs at a medium to high heat for two minutes on each side.
8. Serve immediately with a generous amount of the yoghurt.

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