Tandoori skewers with mint sambol

Lamb + summer barbecues = yum!

Lamb

500 g	Lamb leg steaks (Main)
3 Tbsp	Tandoori paste, store bought (Main)
¼ cup	Plain yoghurt
2 cloves	Garlic, crushed

Mint sambol

1 tsp	Grated ginger
¼ cup	Plain yoghurt
¼ cup	Fresh mint, finely chopped

Directions

1. 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.
2. Meanwhile, combine the ingredients for the sambol in a bowl.
3. Grill or barbecue the lamb for about 3 minutes each side. Spoon the sambol on top.
4. Great served with a crisp red onion and tomato salad plus crisp salad greens combined with rocket.