- Mix the yogurt, Shemin’s Indian Curry Paste and salt together in a non-metallic dish.
- Mix in the lamb and allow to marinate for as long as possible in the fridge, preferably overnight.
- Bring back to room temperature. Thread the lamb onto the skewers and grill or barbecue for 12-15 minutes turning halfway through or until cooked.
- Garnish with chopped coriander and a squeeze of lime or lemon juice.
Try Using: If using Shemin’s Indian Curry Paste, try adding one teaspoon of Shemin’s Garam Masala to the marinade in this recipe to add extra depth and flavour to your lamb tikka kebabs.