Fast Recipes

Indian-spiced lamb skewers with mint yoghurt

The classic combo of fragrant spices, cooling yoghurt and lamb, on a stick. A crowd-pleaser that's as simple as it is delicious.

By Lisa Featherby
  • 15 mins preparation
  • 10 mins cooking
  • Makes 14
  • Print


  • 1 kg boneless lamb leg, cut into 2cm pieces
  • 100 gm natural yoghurt
  • 2 tbsp tomato paste
  • 1 tsp chilli powder
  • 1 tsp ground coriander seeds
  • ½ tsp ground turmeric
  • ½ tsp ground cumin
  • 1 garlic clove, crushed
  • Melted ghee, for brushing
  • Small green chillies, to serve
  • Diced red onion tossed in lime juice, to serve
  • Lime wedges (optional), to serve
Mint yoghurt
  • 250 gm natural yoghurt
  • ⅓ cup (loosely packed) mint, plus extra coarsely chopped to serve


  • 1
    Preheat a barbecue (preferably charcoal) to high. Combine lamb, yoghurt, tomato paste, spices and garlic in a bowl and season well to taste. Thread lamb onto 14 skewers, and grill, turning and brushing with ghee occasionally, until charred and cooked through (6-8 minutes).
  • 2
    For mint yoghurt, blend ingredients in a food processor until smooth.
  • 3
    Season lamb skewers with salt to taste and serve with chillies, red onion, lime wedges and mint yoghurt topped with chopped mint.