Tandoori Lamb Kebab Platter with Kachumber Salad

Ground lamb skewers infused with Rupen's Tandoori Marinade, served alongside a crisp, zesty kachumber salad — a complete, vibrant meal off the grill.

Ingredients

For the kebabs

• 1 lb ground lamb (15–20% fat)
• 3–4 tbsp Rupen's Tandoori Marinade
• 1 medium red onion, grated and squeezed completely dry
• 2–3 green chilies, finely minced
• 1 cup fresh cilantro, finely chopped
• 3–4 tbsp fine breadcrumbs
• Warm flatbread (naan or pita) and lemon wedges for serving

For the kachumber

• 1 large English cucumber, sliced into thick half-moons
• 2 medium tomatoes, cut into bite-sized wedges
• ½ cup red onion, thinly sliced into rings
• 2 tbsp fresh cilantro leaves, roughly chopped
• 1 tbsp fresh lemon juice
• Salt and freshly cracked black pepper to taste

Instructions

1. Mix the lamb. In a large bowl, combine the ground lamb, grated onion, green chilies, cilantro, breadcrumbs, and Rupen's Tandoori Marinade. Work everything together vigorously with your hands for 3–4 minutes until the mixture is sticky and holds together well.

2. Chill. Cover and refrigerate for at least 2 hours. This firms up the fat and helps the kebabs hold their shape on the skewer.

3. Shape the kebabs. With wet hands, firmly press and mold large handfuls of the cold lamb mixture into 5–6 inch cylinders around flat metal skewers, squeezing as you go to eliminate any gaps.

4. Grill. Cook over medium-high heat, rotating frequently, until all sides are evenly charred and the interior is fully cooked through, about 8–10 minutes.

5. Make the kachumber. Toss the cucumber, tomatoes, red onion, and cilantro together in a bowl. Drizzle with lemon juice, season with salt and pepper, and toss right before serving — this salad is best kept undressed until the last moment.

6. Serve. Slide the kebabs off the skewers onto warm flatbread. Arrange the kachumber alongside and finish with lemon wedges for squeezing.

The drier your grated onion, the better your kebabs will hold together — really squeeze it in a kitchen towel until no more liquid comes out. Flat metal skewers grip the meat far better than round ones; if using wooden skewers, soak them for 30 minutes first.