• 4servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsB3, C

Ingredients Jump to Instructions ↓

  1. 400g (14oz) lean rump steak cut into 20 cubes

  2. 1 heaped tbsp hot curry paste

  3. 8 pickled chillies

  4. 12 pomodorino or cherry plum tomatoes

  5. 150g (5oz) carton reduced-fat or fat-free Greek yogurt

  6. 10cm (4in) piece cucumber

  7. 1 lemon

  8. 4 chapattis

Instructions Jump to Ingredients ↑

  1. In a large bowl, mix together the meat and curry paste.

  2. Thread the steak, chillies and tomatoes alternately on to four skewers and grill under a high heat for 5-8 mins, turning from time to time until well browned but still a little pink in the centre.

  3. Meanwhile, coarsely grate the cucumber and mix with the yogurt. Cut the lemon into six wedges. Save four for serving, and squeeze the juice from the remaining two wedges into the yogurt and add salt and pepper to taste.

  4. Remove the skewers from the grill and briefly warm the bread under the grill. Place a skewer on each chapatti, drizzle over the raita, add a wedge of lemon and serve open-style.

  5. Alternatively, place a skewer on each chapatti, roll up, slide out the skewer and cut each roll in half. Arrange two halves on a plate with the cucumber raita for dipping and a wedge of lemon.


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