Tandoori Lamb Kebab Skewers

Ingredients

• ¾ cup Greek yogurt
• 2 tbsp tandoori spice blend
• 1 tbsp ginger-garlic paste
• 2 tbsp fresh lemon juice
• ½ tsp salt
• ¼ tsp black pepper
• 1.5 lb lamb shoulder, cubed
• 1 tbsp vegetable oil
• 2 tbsp fresh cilantro, chopped
• 1 piece lime wedges

Instructions

1. 1

   Combine Greek yogurt, tandoori spice blend, ginger-garlic paste, lemon juice, salt, and black pepper in a mixing bowl, stirring until smooth and well combined. The marinade should be a vibrant orange-red color and fragrant with spices.

2. 2

   Add the cubed lamb to the marinade and toss until every piece is evenly coated. Cover and refrigerate for at least 20 minutes, or up to 4 hours for deeper flavor.

3. 3

   Preheat your grill or grill pan to high heat (around 400°F). Thread the marinated lamb cubes onto skewers, spacing them about 0.5 inch apart to ensure even cooking.

4. 4

   Lightly brush the hot grill grates with oil to prevent sticking. Place the skewers directly on the grates and grill for 8-10 minutes, turning every 2-3 minutes, until the lamb is charred on all sides and cooked through (internal temperature 160°F for medium).

5. 5

   Transfer the skewers to a serving plate and sprinkle with fresh cilantro. Serve immediately with lime wedges on the side for squeezing over the kebabs.

Tools you’ll need

• Mixing bowl
• Grill or grill pan
• Metal or wooden skewers
• Meat thermometer

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