Tandoori skewers with mint sambol
Lamb + summer barbecues = yum!
|500 g||Lamb leg steaks|
|3 Tbsp||Tandoori paste, store bought|
|¼ cup||Plain yoghurt|
|2 cloves||Garlic, crushed|
- Cut the lamb into 3cm cubes. Thread onto 4 or 8 skewers. Combine the tandoori paste with the yoghurt and garlic. Brush over the skewers. Cover and marinate in the refrigerator for at least 1 hour.
- Meanwhile, combine the ingredients for the sambol in a bowl.
- Grill or barbecue the lamb for about 3 minutes each side. Spoon the sambol on top.
- Great served with a crisp red onion and tomato salad plus crisp salad greens combined with rocket.