For the marinade1 1/2tbsp coarsely chopped fresh ginger
2 cloves of garlic, peeled
1 medium-hot red chilli, seeds removed
2tbsp vegetable oil
For the kebabs2 chicken breasts, skinned and cut into 1.5cm dice
280g lamb shoulder, cut into 1.5cm dice
For the herb chutney150ml natural yoghurt
a handful of mint leaves
a handful of coriander leaves
1 medium-hot green chilli, seeds removed
1tsp chopped onion
1/2 tsp caster sugar
Place all the ingredients for the marinade in a small grinder and reduce to a paste. A food processing bowl will be too big for this, but you may have a smaller bowl that fits inside.
Place the chicken in one bowl and the lamb in another, and toss each with half the marinade. Cover with clingfilm and leave to marinate in a cool place, such as a fridge, for two hours.
Place all the ingredients for the chutney in a food processor and blend to a coarse paste. Transfer to a small bowl. Season the meat with salt and pepper and thread onto 20cm skewers, it should make about six kebabs in all.
Heat a ridged griddle and grill the kebabs for 3-4 minutes each side until golden, sizzling and firm when pressed. Serve with a little lime juice squeezed over them, dipping them into the chutney.Reuse content