Lamb boti kebabs

Serves 6
40 minutes


  • 800g of leg of lamb, cut into cubes
  • 3 cardamom pods
  • cassia stick, 4cm only
  • 1 tsp cumin seeds, crushed
  • 1 tsp coriander seeds, crushed
  • 4 garlic cloves, crushed
  • 1 handful of fresh coriander, chopped
  • 1 tsp lime juice
  • 3 tbsp of Greek yoghurt
  • 1 tsp salt
  • 1 tbsp of vegetable oil


To begin, place the cardamoms, cassia, coriander and cumin into a spice grinder or pestle and mortar and grind to a fine powder
Add all the ingredients to a large bowl and mix well to make a fragrant marinade
Stir the meat into the marinade, coating each chunk evenly. Transfer to the fridge to marinate for at least 1 hour
Thread the marinated meat onto the metal skewers, leaving a gap between them. Reserve any remaining marinade for basting
Preheat an oven to 180°C/gas mark 4
Place the kebabs on an oven tray, cover with foil and cook in the oven for 20 minutes
Remove the foil, turn the kebabs over and coat with the remaining marinade
Place the kebabs back in the oven and cook for a further 10–20 minutes, until the meat is soft and tender. Serve immediately