Recipe & Images by Aleks @garlicrosemaryandsalt

Looking for an easy summer meal packed with flavour?

This recipe uses our Organic Tandoori Lamb Kebabs (400g) from The Organic Butchery BBQ Collection, making it a simple yet impressive dish for BBQs, garden gatherings, or relaxed outdoor dining. Expertly prepared and marinated with warming tandoori spices, these kebabs pair beautifully with fresh toppings, warm flatbreads, and a cooling mango yoghurt sauce.

Serves 4

For the Kebabs

Ingredients

• 1 pack Organic Tandoori Lamb Kebabs (400g)
• Grilled flatbreads

Method

Cook the Organic Tandoori Lamb Kebabs on the BBQ or under a hot grill until lightly charred and cooked through.

Warm the flatbreads and set aside ready for serving.

Lemon Pickled Red Onion & Tomato Salad

Ingredients

• 1 red onion, finely sliced
• 1 fresh tomato, roughly chopped
• Juice of ½ lemon
• Generous pinch of sea salt flakes
• Pinch of kalonji (nigella) seeds
• Pinch of sugar
• Pinch of dried chilli flakes

Method

Finely slice the red onion and add to a bowl together with the roughly chopped tomato.

Scatter over a generous pinch of sea salt flakes and squeeze over the juice of half a lemon.

Add a pinch of kalonji (nigella) seeds, a pinch of sugar, and a pinch of dried chilli flakes.

Mix well and allow everything to pickle and marinate for around 15 minutes before serving.

Mango Yoghurt Sauce

Ingredients

• Natural yoghurt
• Mango chutney

Method

Simply blend together the mango chutney and natural yoghurt until smooth and creamy.

The sweetness of the mango and the cooling yoghurt provide the perfect balance to the warming tandoori spices.

To Serve

Pile the cooked Organic Tandoori Lamb Kebabs onto warm grilled flatbreads and top with the lemon pickled red onion and tomato mixture.

Finish with extra nigella seeds, chopped fresh chilli, and plenty of fresh coriander.

Serve with the mango yoghurt sauce on the side and enjoy a vibrant summer dish packed with flavour, texture, and colour.

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