Tender, Flame-Grilled Lamb with Cooling Herbed Yoghurt and Warm Rotis.
This recipe for Curried Lamb Kebabs with Raita is an aromatic celebration of spice, smoke and refreshment. Succulent lamb chunks are marinated in a rich yoghurt blend infused with Cape Herb & Spice Butter Chicken Curry Spice, then flame-grilled to achieve that irresistible charred finish. Paired with a fresh cucumber and herb raita and served with soft rotis, this dish offers bold, balanced flavours perfect for weeknight dinners or weekend braais.
Serves: 4–6
Prep Time: 1 hour (or overnight)
Cook Time: 10 minutes
Difficulty: Easy
Ingredients
For the Lamb Kebabs:
- Metal or wooden skewers (soaked if wooden)
- 2.5 kg lamb leg, deboned and cut into even chunks
- 2 cups (500 ml) double cream yoghurt
- 3 tablespoons (45 ml) Cape Herb & Spice Butter Chicken Curry Spice
- 1 medium onion, finely chopped
- 3 garlic cloves, chopped
- 1 tablespoon (15 ml) fresh ginger, chopped
- 2 tablespoons (30 ml) tomato paste
For the Raita:
- 1 cup (250 ml) double cream yoghurt
- 1 garlic clove, finely chopped
- 1 tablespoon (15 ml) chopped fresh coriander
- 1 tablespoon (15 ml) chopped fresh mint
- ¼ cup (60 ml) finely diced cucumber
- Zest and juice of 1 lemon
- 1 tablespoon (15 ml) ground cumin
- Sea salt and freshly ground black pepper, to taste
To Serve:
- 6 rotis or flatbreads
- Fresh coriander leaves
Method
1. Marinate the Lamb
In a large mixing bowl, combine the yoghurt, Cape Herb & Spice Butter Chicken Curry Spice, onion, garlic, ginger and tomato paste. Stir to form a rich marinade. Add the lamb chunks and mix thoroughly to ensure an even coating. Cover and refrigerate for at least 1 hour, or ideally overnight, for maximum flavour and tenderness.
2. Prepare the Raita
Combine all the raita ingredients in a bowl. Mix well, taste and adjust seasoning. Cover and refrigerate until needed to allow the flavours to develop.
3. Grill the Kebabs
Thread the marinated lamb onto the skewers, adding 5–6 pieces per skewer. Heat your braai or barbecue. Once the coals are ready, grill the kebabs, turning frequently and basting with any leftover marinade. Cook for approximately 10 minutes until the outside is nicely charred and the centre remains slightly pink. Rest for 5–8 minutes before serving.
4. Serve
Arrange the rested lamb skewers on a platter. Serve with warm rotis, generous spoonfuls of raita and a scattering of fresh coriander. To enjoy, pull the lamb off the skewers, wrap in roti, top with raita and coriander, and enjoy bite by bite.
Why This Recipe Works
The spiced yoghurt marinade, featuring Cape Herb & Spice Butter Chicken Curry Spice, both tenderises the lamb and infuses it with layered, warming flavours. The char from the grill adds irresistible smokiness, while the lemony raita cools and refreshes. It’s a complete, satisfying dish that’s as vibrant as it is simple.
Serving Suggestions & Variations
- Wraps: Use naan or pita instead of roti.
- Grain bowl: Serve over couscous or bulgur with raita as dressing.
- Veg-friendly: Try the same marinade on paneer, tofu or mushrooms.
Storage & Make-Ahead Tips
- Lamb: Can be marinated up to 24 hours in advance.
- Raita: Make up to 2 days ahead and store in an airtight container.
- Leftovers: Store lamb and raita separately in the fridge for up to 3 days.
Final Thoughts
These Curried Lamb Kebabs bring together spice, smoke, and soothing creaminess in every bite. Ideal for outdoor grilling or indoor entertaining, they strike a perfect balance of hearty and fresh. With the signature warmth of Cape Herb & Spice Butter Chicken Curry Spice, this dish is an easy way to elevate your next braai or weeknight dinner.