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Persian lamb kebabs with tomato & coriander yoghurt



  • Process the paprika and chilli flakes with the ground spices, garlic, ginger, seasonings, the juice of 1 lemon, olive oil and a good handful of coriander leaves until well combined.
  • Then toss the lamb in the marinade and refrigerate for at least 2 hours (up to 24 hours), tossing now and again.
  • When ready, put the lamb on 4 skewers and cook on a preheated ridged grill (or BBQ), spraying with oil as you do so, being careful not to burn the spices.
  • Combine the yoghurt with a good squeeze of lemon juice, the chutney and finely chopped remaining coriander.
  • Serve the kebabs with the yoghurt sprinkled over the top and a lemon wedge and simple salad on the side.
  • nb. Lamb chops or cutlets could be used, if you prefer.




  • 1½ tspn paprika
  • 1 tspn chilli flakes
  • ¾ tspn each garam masala, curry powder, ground coriander & turmeric
  • ½ tspn each ground ginger & cinnamon
  • ¼ tspn ground cardamom
  • 2 garlic cloves, crushed
  • 1 tbsp grated fresh ginger
  • sea salt & freshly ground pepper
  • 2½ lemons
  • 50 ml olive oil
  • 2 good handfuls fresh coriander leaves
  • 2-4 lamb backstraps, cut into chunks (depending on size)
  • olive oil spray
  • 1 cup Greek (or plain) yoghurt
  • 1 heaped tbsp tomato chutney or relish


Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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