Name: Lamb kebabs with peppery lime marinade
Total time: 40 min
Yield: 4
Cuisine: Indian
Ingredients: 600g lean lamb neck fillet; 2 green chillies seeded and roughly chopped; 3 garlic cloves roughly chopped; ½ tsp cracked black peppercorns; ½ tsp ground cinnamon; ½ tsp ground cardamom or crushed cardamom seeds; juice of 2 large limes; 1 tbsp vegetable or sunflower oil; salad of red onion rings, halved cherry tomatoes and crisp lettuce; warm naan bread torn into pieces; mint chutney

Home
Recipes
Lamb kebabs with peppery lime marinade

Lamb kebabs with peppery lime marinade

Roopa Gulati

Save recipe

Serves 4

Easy

Total time: 40 mins

A star rating of 4.7 out of 5.3 ratingsRate

loading...

Team these tangy kebabs with a tossed salad and enjoy a spicy supper

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Mint chutney

A star rating of 4 out of 5.6 ratings

Ingredients

Nutrition

Units:

MetricUS

600g lean lamb

neck fillet
2 green chillies

seeded and roughly chopped
3 garlic cloves

roughly chopped
½ tsp cracked black peppercorns
½ tsp ground cinnamon
½ tsp ground cardamom

or crushed cardamom seeds
juice of 2 large limes
1 tbsp vegetable or sunflower oil

To serve

salad of red onion

rings, halved cherry tomatoes and crisp lettuce
warm naan bread

torn into pieces
mint

chutney

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal237
fat12g
saturates5g
carbs2g
sugars0g
fibre0g
protein31g
salt0.27g

low

Method

step 1

Cut the lamb into 2cm thick slices and tip into a bowl. Blitz the chillies in a blender with the garlic, peppercorns, cinnamon, cardamom, lime juice and oil. Pour it over the lamb and mix well. Cover the bowl tightly with cling film and chill in the fridge for at least 30 minutes, or up to 4 hours.
step 2

Thread the lamb onto steel or soaked wooden skewers and cook under a preheated grill for 7-10 minutes, turning once.When the lamb is tender, tip any juices from the grill tray into a small saucepan. Cook on a medium heat until syrupy.
step 3

Pour the spiced glaze over the juicy kebabs and serve with the salad, ripped up naan and Mint chutney (see 'Goes well with').

Recipe from Good Food magazine, February 2003

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.7 out of 5.3 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now