Spiced Lamb, California Prune & Tomato Kebab with California Prune & Onion Relish

Spiced Lamb, California Prune & Tomato Kebab with California Prune & Onion Relish
  • 00:30'
  • 2



200g Leg of lamb (skin & fat removed)
6 baby tomatoes
4 small shallots
2 California Prunes, halved
6 fresh bay leaves


100ml plain low fat yoghurt
2 cloves garlic
2 tsp (or to taste) garam masala
2 tsp olive oil
1/2 lemon freshly juiced
to taste salt & black pepper


2 red onions, finely chopped
1 tbsp olive oil
5 California Prunes, quartered
2 fresh plums, finely chopped
4 garlic cloves, finely chopped
30ml balsamic vinegar
3 tbsp California Prune Juice
1 lemon - juiced
To taste salt & pepper

Prune It is a healthy eating campaign designed to educate consumers to understand the role that California Prunes can play in helping to help reduce the fat and sugar content across a wide range of recipes.  When blended into a puree, prunes offer a useful fat replacer in cooking by adding fat-like (but fat-free) characteristics that also work to enhance the flavours in both sweet and savoury dishes.  In addition, the naturally occurring sugars present in California Prunes can also be used to provide a natural replacement for some of the processed sugars that traditionally feature in sweet recipes.  And because of their high fibre content and ability to add bulk to dishes, California Prunes also have a role to play in reducing portion size without compromising on filling power or taste.


For the relish, add the oil to a non-stick pan, bring to a medium heat and cook the onion, garlic and prunes until soft but not browned.

Add the balsamic vinegar, California Prune Juice and lemon juice, cook until the liquid starts to thicken slightly. Add the chopped plums and cook for a further few minutes until it starts to further thicken.

For the kebabs, peel the shallots (retain the root so that the shallots don’t fall apart) and cook in simmering water for 5-8 minutes, or until soft.

Cut the lamb into 6 pieces.

Put all the marinade ingredients into a bowl, mix well and carefully fold in the lamb, tomato, bay leaves, cooked shallots and prunes.

Take a kebab stick. Thread on a bay leaf, followed by a prune halve, then a tomato and a shallot. Repeat twice more.

Season the kebabs, put under the grill or on the barbecue. Grill on all sides and serve with the relish and a fresh green salad.

Rosemary Shrager

Rosemary Shrager

“Queen of Prunes”
Television chef with haute cuisine experience. Hosted own TV series Rosemary Shrager’s School for Cooks / regular appearances on Alan Titchmarsh Show Celebrated cookery writer. Runs Rosemary Shrager Cookery School