Grilled "Tandoori" Lamb

Yogurt, lemon, and spices combine to make a rich and creamy marinade that coats Chef John's grilled lamb skewers. Serve with flatbread or rice and cilantro chutney.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 194 Calories

Ingredients

• 1 tablespoon vegetable oil
• 1 cup plain yogurt
• 1 teaspoon ground cumin
• 2 cloves crushed garlic
• 2 teaspoons paprika
• 2 teaspoons garam masala
• 1 tablespoon freshly grated ginger
• 1 medium red onion, sliced
• 2 teaspoons kosher salt, divided
• 2 pounds boneless lamb shoulder, cut into 2 inch pieces
• 4 small fresh lemon wedges
• spicy cilantro chutney
• 0.5 teaspoon cayenne pepper
• 0.5 cup lemon juice
• 0.5 cup chopped cilantro
• 0.5 teaspoon turmeric powder
• 0.25 cup finely minced onion

Recipe Instructions

Step 1

Preheat grill for medium heat and lightly oil the grate.

Step 2

Whisk yogurt, lemon juice, onion, garlic, ginger, garam masala, paprika, cumin, turmeric, and cayenne pepper together in a bowl until combined.

Step 3

Toss lamb and salt into marinade; mix until lamb pieces are coated evenly. Cover mixture with plastic wrap and refrigerate overnight, or at least 4 hours.

Step 4

Skewer lamb pieces so they barely touch. Wipe off excess marinade with a paper towel. Brush with vegetable oil and sprinkle with salt.

Step 5

Grill skewers on medium heat until lamb springs back to the touch, about 5 to 7 minutes on each side.

Step 6

Garnish with red onions, lemon wedges, and chopped cilantro as desired.