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Tandoori Chicken and Lamb

Having friends over? Make Matthew Hayden’s delicious Indian spice recipe and BBQ on skewers for something different.


  • 500g of trimmed lamb or chicken breast

  • 500g tub of plain yoghurt

  • 1 clove of chopped garlic

  • 1.5teaspoons of turmeric

  • Teaspoon of ginger paste

  • Tablespoon of mustard oil

  • Tablespoon of coriander

  • Pinch of salt

  • Pinch of pepper


  • 1.

    Coat the lamb in a combination of yoghurt, garlic, salt, pepper, ginger paste and mustard oil.

  • 2.

    The mustard oil and yogurt softens the lamb so it is important that you marinate the meat for as long as you can when it comes to high heat cooking. You can even leave it for a couple of days!

  • 3.

    Take your marinated meat and put the turmeric and coriander over the top.

  • 4.

    Thread the meat on a steel skewer. Cook over high heat on BBQ.

  • 5.

    Cooking times may vary depending on whether you are using a BBQ or oven.

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