Lamb tikka kebabs

lamb tikka kebab

If you prepare your lamb the night before, these kebabs are a fun, quick and tasty meal idea – great for barbecuing on warm summer evenings.

Ask your butcher to trim and dice small cubes of lamb from the shoulder or leg. Alternatively, use chicken, pork or beef frying steak.

Serves: 4

Total time: 35 minutes


  • 300 mls natural yoghurt
  • 5 teaspoons tikka masala paste (curry paste is a good alternative)
  • 450g lamb (shoulder or leg cut in cubes)
  • 4 tortilla wraps
  • 4 lettuce leaves (washed and shredded)
  • Half cucumber (washed, halved and sliced finely)
  • 1 lime


  • Mix together half the yoghurt and the tikka masala paste
  • Add to the lamb in a large bowl, cover and place in the fridge for 12 hours or more
  • Thread the lamb cubes onto wooden skewers, place on a baking sheet and into a pre-heated oven (170 celsius) for approximately 25 minutes (Lamb can be slightly pink to well done)
  • Wash, cut the cucumber in half length ways and scrape out the seeds
  • Dice the cucumber flesh and add to the rest of the yoghurt – keep cold until ready to serve
  • Whilst the lamb continues to cook, warm the wraps
  • Serve the lamb skewers on the wrap with the cucumber yoghurt and side salad drizzled with lime juice