Indian lamb mini-kebabs

  • June 2013

The charcoals are crackling… it is time to cook the kebabs and delight your guests.

Ingredients – Serves 4

  • 450g of boned shoulder of lamb, cut and diced
  • 1 small pineapple, cut in dices
  • 50g tomato coulis
  • 1 peeled mango cut into strips
  • 1 red pepper, sliced
  • 2 tablespoon curry powder
  • 2 tablespoon olive oil
  • Salt and ground pepper
  • 2 tablespoon Darégal frozen Coriander
  • 2 tablespoon Darégal frozen Garlic

Preparation time: 15 min – Cooking time: 5 min

  1. Turn the grill on or light the barbeque.
  2. In the mixer, add the mango, the pepper, the tomato coulis, the curry powder, the olive oil, 1 tablespoon of coriander and garlic and mix for 30 seconds. A pinch of salt and some ground pepper.
  3. Marinate the lamb in the mixture.
  4. On a wooden skewer, thread the meat and the pineapple.
  5. Place the kebabs in a dish and put in the grill or place directly onto the barbeque. Cook for 5 minutes turning halfway.
  6. Before serving, sprinkle with the rest of the coriander. It is ready!



Personally, I serve mini-kebabs with basmati rice or sauted courgettes in basil.

Magic Caro by Darégal