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Curry Lamb Kebabs with Tomato Cucumber Salad and Flat Bread

Curry is the perfect spice for fresh lamb!

Curry Lamb Kebabs with Tomato Cucumber Salad and FlatbreadIngredients:
  • 1 1/2 tsp curry powder
  • 1/2 tsp sumac
  • 1/2 allspice
  • 1 lime - zested and juiced
  • 1/3 cup fresh mint, parsley and/or oregano - chopped
  • 1/4 cup olive oil
  • 1 1/2 lb lamb - cut into 1 inch pieces
  • 1 large red bell pepper - cut into 1 inch pieces
  • 1 large red onion - cut into 1 inch pieces
  • 5-7 wooden or metal skewers - wooden need to be soaked in water for 15 minutes prior to use
  • 1/2 cup greek yogurt, to serve
  • Naan, pita or flat bread - heated on grill
Cucumber Salad:
  • 3 cups Persian or English cucumber - chopped
  • 2 cups cherry tomatoes - halved
  • 3 scallions - thinly sliced
  • 1 cup fresh herbs - parsley, mint, dill, cilantro - chopped
  • 1 T red wine vinegar
  • 1/4 cup olive oil
  • 1/2 cup feta or goat cheese - crumbled, optional 

Combine spices, lime zest and juice, herbs and olive oil in a bowl. Add meat and bell pepper and onion and toss to coat. Skewer meat, red pepper and onion in desired sequence. Place on parchment lined baking sheet for 30 minutes or more to marinate.

Meanwhile prepare cucumber salad. Toss all ingredients in a bowl with salt and freshly ground pepper to taste. Refrigerate until ready to use.

Heat grill on high until hot - oil grates - reduce heat to medium high. Cook skewers 10-15 minutes or so, turning occasionally until desired doneness. Heat flat bread on grill.

To serve: Place skewers on platter and enjoy with cucumber salad, yogurt and flatbread. Serves 4.

Serve with:

Kunde Family Winery Zinfandel - Heritage Block

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