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Grilled "Tandoori" Lamb
Grilled "Tandoori" Lamb
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
275 minutes
Creamy yogurt and zesty lemon marinade elevate Chef John's grilled lamb skewers, served with flatbread or rice and cilantro chutney.
Ingredients:
  • 1 cup plain yogurt
  • 0.5 cup lemon juice
  • 0.25 cup finely minced onion
  • 2 cloves crushed garlic
  • 1 tablespoon freshly grated ginger
  • 2 teaspoons garam masala
  • 2 teaspoons paprika
  • 1 teaspoon ground cumin
  • 0.5 teaspoon turmeric powder
  • 0.5 teaspoon cayenne pepper
  • 2 pounds boneless lamb shoulder, cut into 2 inch pieces
  • 2 teaspoons kosher salt, divided
  • 1 tablespoon vegetable oil
  • 0.5 cup chopped cilantro
  • 4 small fresh lemon wedges
  • 1 medium red onion, sliced
  • spicy cilantro chutney
Instructions:
  • Combine yogurt, lemon juice, onion, garlic, ginger, garam masala, paprika, cumin, turmeric, and cayenne pepper in a bowl and whisk until well mixed.
  • Coat lamb pieces evenly with salt in the marinade, cover with plastic wrap, and refrigerate overnight or for at least 4 hours.
  • Thread lamb pieces onto skewers without overcrowding. Pat dry with a paper towel to remove any excess marinade. Brush lightly with vegetable oil and season with a sprinkle of salt.
  • Prepare the grill by preheating it to medium heat and brushing the grate lightly with oil.
  • Grill skewers over medium heat until lamb is springy to the touch, approximately 5-7 minutes per side.
  • Enhance with red onions, lemon wedges, and chopped cilantro to your liking.

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