Starter: Chicken and lamb shish kebabs with cucumber, pepper and onion raita (Tehya Haslam)

Published: Monday, 8 October 2007, 2:24PM

INGREDIENTS

FOR THE KEBABS
• 1 regular onion
• 1 green chilli
• Bunch of coriander
• 2 cloves garlic
• 2 tsp of cumin seeds
• ½ lb minced lamb
• 1 chicken breast (minced)
• 1 heaped tsp of garam masala
• 1 tsp paprika
• 2 large heaped tbsp hot madras curry powder
• Salt, to season
• 2 large tbsp natural whole yoghurt
• Knob of butter

FOR THE RAITA:
• ¼ cucumber
• Small red onion
• ¼ green pepper
• ¼ red pepper
• 300g natural yoghurt
• 1 tsp mint sauce
• Paprika
• Salt
• Sprig of fresh mint

METHOD
1. Chop the onion, chilli and coriander. Crush the garlic and cumin seeds.
2. Mix the minced lamb and chicken, onions, chilli, garlic, coriander, cumin seeds and the powdered herbs and knead together. Add salt, yoghurt and butter and knead again.
3. Refrigerate the kebab mixture for 15 minutes.
4. Remove the chicken and lamb mixture from the fridge and roll into sausage shapes.
5. Grill for 10 minutes, turning occasionally.
6. For the raita, finely cut the cucumber, red onion and peppers and combine with the yoghurt and mint sauce.
7. To serve, place a dollop the raita in the centre of the plate, season with paprika and salt. Arrange the kebabs around the outside and garnish with a sprig of mint.