Indian lamb Kebabs

  • 10 portions

Instructions

  1. Preheat grill on medium high.
  2. Combine lamb and MAGGI Butter Chicken Recipe Mix in a medium bowl. Place garlic, onion, coriander and mint in a food processor bowl; process until roughly chopped. Add to lamb and mix well. Divide mixture into 30 equal portions; roll each portion into a sausage shape. Thread each onto a bamboo skewer, which has been soaked in water for 15 minutes.
  3. Combine yoghurt, extra coriander, extra mint and mango chutney and mix well. Refrigerate while cooking lamb kebabs.
  4. Cook kebabs under the grill, about 10-15 minutes or until cooked through. Serve on rice with yoghurt sauce.

Recipe Details

 

Qty

Unit

Ingredient

Preparation

1.25

kg

Lamb, mince

 

75

gr

MAGGI Butter Chicken Recipe Mix

 

5

clove

Garlic

crushed

375

gr

Onion

chopped

50

gr

Coriander leaf

chopped

50

gr

Mint, fresh

chopped

500

gr

Yoghurt, Greek Style, Light

 

30

gr

Mint, fresh

chopped, extra

30

gr

Coriander leaf

chopped, extra

200

gr

Mango Chutney