Aman’s BBQ Feast with Raita

Aman’s BBQ Feast with Raita

Rajah Spices BBQ Feast with Raita recipe – Lamb kofte, spiced chicken, charred masala corn & mint yogurt chutney. Aman has lit the tastebud flames with a real barbecue feast, all spiced to perfection.

Serves

4-6 people

Prep Time

45 mins

Cook Time

20 mins

Ingredients

For the lamb kofte:

  • 6 wooden skewers
  • 1/2 onion
  • 1 green chilli
  • 3 cloves of garlic
  • 1 handful coriander stalks
  • 1 tbsp lamb seasoning
  • 1 tbsp garam masala
  • 1/4 tsp salt
  • 500g lamb mince

For the chicken tikka:

  • 500g chicken thigh fillets
  • 250g Greek yogurt
  • 1/2 lemon (juiced)
  • 1 tsp salt
  • 3 garlic cloves (crushed)
  • 5 dried chillies
  • 1 thumb grated ginger
  • 1 tsp turmeric
  • 1 tbsp garam masala

For the chilli corn:

  • 4 cobs of sweetcorn
  • 100g butter
  • 1tsp chilli powder
  • 1/2 tsp ground cumin
  • 1/2 tsp salt

For the rainbow salad:

  • 1/2 red cabbage (finely sliced)
  • 300g mixed leaves
  • 300g baby spinach
  • 300g pea shoots
  • 300g rocket
  • 6 spring onions (finely sliced)
  • 1 lime zest and juice
  • 1/2 pomegranate
  • 1/2 tsp dried chillies (roughly chopped)
  • Coriander for garnish

For the raita:

  • 300g Greek yoghurt
  • 1/2 cucumber (grated)
  • 1 handful torn mint leaves
  • 2 garlic cloves (minced)
  • 1/2 lemon (juiced)
  • Salt to taste

Method

For the lamb kofte:

  1. Soak the skewers in water and set aside.
  2. Blitz the onion, chilli, garlic, and coriander stalks. Mix with the lamb mince and add the lamb seasoning, the garam masala and the salt. Refrigerate.
  3. Form into 6 equal balls.
  4. Mould each ball around a skewer.
  5. Grill/BBQ until cooked through.

For the chicken tikka:

  1. For the marinade: mix the yogurt, lemon, garlic, chilli, ginger, turmeric, and garam masala.
  2. Cover the chicken in the marinade and leave overnight.
  3. Grill/BBQ marinated chicken until cooked through.

For the chilli corn:

  1. Boil the sweetcorn in water until tender and finish it off on the grill for a smoky taste.
  2. Melt butter and mix with chilli, cumin, and salt.
  3. Spoon the butter mixture over the corn.

For the rainbow salad:

  1. Toss together the leaves, onion, and cabbage in the lime juice.
  2. Sprinkle over pomegranate and garnish with coriander and chilli. Serve and enjoy!

For the raita:

  1. Combine the Greek yogurt, cucumber, garlic, and mint in a bowl. Stir in the lemon juice and season with salt to taste.
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