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        Calories
        736
        Fat
        25g
        Saturates
        7g
        Protein
        32g
        Carbs
        96g
        Sugars
        38g
        • Calories
          736
        • Fat
          25g
        • Saturates
          7g
        • Protein
          32g
        • Carbs
          96g
        • Sugars
          38g

        Given the cook-at-home nature of Choithrams and natural variations in ingredients, nutritional information is approximated. See details

        • Calories
          736
        • Fat
          25g
        • Saturates
          7g
        • Protein
          32g
        • Carbs
          96g
        • Sugars
          38g

        Arabic

        Coriander stalk lamb kebabs

        • Prep Time
          30 Mins
        • Cook Time
          10 Mins
        • Serves
          6

        About

        Ingredients

        Order Ingredients

        Method

        1. First, make the pickled red onion salad by combining 100ml of cold water with the vinegar, sugar and salt, stirring until the sugar and salt are dissolved. Add the thinly sliced onion and set aside.
        2. Make the raita by combining the yoghurt, lemon juice and finely chopped mint leaves in a bowl and seasoning with salt. Set aside for serving later.
        3. Light the barbeque on a low heat. In a large bowl, combine the minced lamb, finely chopped green chillis, finely chopped coriander stalks (keep the leaves to serve), crushed garlic cloves, ground ginger, mild chilli powder, toasted and ground cumin seeds, garam masala and corn flour with a generous pinch of salt and pepper and mix well. Massage the meat until completely combined. Divide the mixture into small balls then, with damp hands, push onto the skewers until all the meat has been used.
        4. Cook on a medium heat for 10 minutes, turning, or until cooked through. Serve with the reserved coriander leaves sprinkled over, the pickled onion salad and cold raita. Naan bread and sliced cucumber also make two nice additions.
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