30 December 2012,09:23 by

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Serves :

Preparation Time :
15 minutes

Cooking Time :
10 minutes

Preparation Method :

  • Put the yogurt, ground coriander, chilli powder, oil and salt to taste in a large bowl and stir to combine.
  • Add the lamb, mix well, cover and leave in the refrigerator overnight.
  • Cut the onions into quarters and separate the layers. Cut the tomatoes in hall.
  • Thread the pieces of onion, lamb and red pepper alternately on to 8 pre-soaked wooden skewers, begin and end each kebab with a tomato half.
  • Place under a preheated hot grill and cook for about 10 minutes, turning frequently and basting with any remaining marinade as necessary.
  • Sprinkle with the chopped fresh coriander before serving.


  • 750 grams boned leg of lamb, cubed
  • 5 onions
  • 9 tomatoes
  • 2 red peppers, cored, deseeded and cut into squares
  • 1 tablespoon ground coriander
  • 250 ml natural yogurt
  • 20 ml IDHAYAM sesame oil
  • Chilli powder and salt, to taste
  • 2 tablespoons finely chopped fresh coriander, to garnish

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