Lamb Boti Kebabs, Peshawari-Style
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Ingredients
- 700 g diced lamb leg
- 150 g natural yoghurt
- 4 garlic cloves
- 15 g fresh ginger, grated
- 1.5 tsp kashmiri chilli powder
- 2 tbsp vegetable oil
- 1 lemon
- 1 red onion, sliced
Nutrition (per serving)
- Calories
- 477 kcal
- Protein
- 36 g
- Carbohydrate
- 8.5 g
- of which sugars
- 6 g
- Fat
- 33 g
- of which saturates
- 12.7 g
- Fibre
- 2.2 g
- Salt
- 0.37 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mix the natural yoghurt, garlic cloves, fresh ginger, kashmiri chilli powder and half the lemon juice in a bowl, then add the diced lamb leg and turn to coat.
- 2
Cover and marinate in the fridge for at least 1 hour, or overnight for the best flavour.
- 3
Thread the lamb onto 4 skewers and brush with the vegetable oil.
- 4
Cook under a very hot grill or on a griddle pan for 10-12 minutes, turning often, until charred in patches and cooked through to your liking with no raw red remaining.
- 5
Scatter the red onion with a squeeze of the remaining lemon.
- 6
Serve the skewers hot with the red onion and naan.
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