Lamb skewers with cauliflower rice and chutney

Serves: 4

Prep & Cooking Time: 50 minutes

Nutritional Information Per Serve:

  • Calories 279
  • Protein 30 g
  • Total Fats 12 g (Saturated Fat 3 g)
  • Total Carbs 9 g (Fibre 7g)


  • 1 tbsp korma curry paste (or other Indian curry paste)
  • 2 tbsp natural yoghurt
  • 500 g lean lamb leg steak, fat trimmed, cut into 2 cm pieces
  • 1 large red capsicum, de-seeded, cut into 2 cm pieces
  • 1 large green capsicum, de-seeded, cut into 2 cm pieces
  • 220 g (2 cups) cauliflower rice, steamed

Coriander & Mint Chutney:

  • 1/4 cup chopped fresh coriander leaves
  • 1 tbsp finely chopped fresh coriander root
  • 1/4 cup chopped fresh mint
  • 1 long fresh green chilli, finely chopped
  • 1/2 small red onion, finely chopped
  • 2 tbsp fresh lime juice
  • 3 tsp olive oil
  • 1/4 tsp caster sugar


  1. Combine the curry paste and yoghurt in a large glass or ceramic dish. Add the lamb and stir to coat. Cover and place in the fridge for 20 mins to marinate.
  2. Thread the lamb and capsicum pieces alternately onto 12 pre-soaked skewers. Heat a char-grill pan or barbecue grill over medium-high heat. Cook the skewers for 1-2 minutes each side, until lightly charred and lamb is just cooked.
  3. Meanwhile, for the chutney, combine the coriander leaves and root, mint, chilli, onion, lime juice, oil and sugar in a bowl. Season.
  4. Serve the skewers with cauliflower rice and coriander and mint chutney.