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Recipe: Lamb skewers with spiced beetroot slaw

This tender lamb kebab recipe is complimented beautifully by earthy beetroot slaw, made with yogurt and plenty of fresh herbs.

Serves 4


  • 600g British lamb leg or rump (at room temperature), cut into cubes
  • 4 medium beetroot, peeled and grated
  • 300g yogurt
  • Small bunch each of fresh basil, flatleaf parsley and coriander, roughly chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • Coriander leaves to serve


  1. Drizzle the lamb with olive oil and season. Set aside.
  2. Put the beetroot in a large bowl with the yogurt, herbs, cumin and coriander. Season well and stir to combine, then set aside.
  3. Heat a griddle pan over a high heat. Thread the lamb cubes onto 4 skewers. When the pan is smoking hot, cook the lamb skewers for 1-2 minutes on all 4 sides for medium-rare (or until done to your liking). Remove from the pan and rest for a couple of minutes. Serve the skewers with the beetroot slaw and coriander leaves.

Source: Delicious Magazine

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