Serves 4

Ingredients

• 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

Method

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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