Tandoori-Style Lamb Kabobs

Adapted from Cookie Magazine (June/July 2009)

Kids love kabobs (and so do the rest of us!). If you don’t like lamb, you can easily use this marinade for chicken. This dish goes beautifully with mint tea rice with peas.

  • 1 cup plain 2% Greek yogurt
  • 1 bunch cilantro, stems removed
  • 6 garlic cloves, peeled
  • 1/2 medium yellow onion, cut into chunks
  • 3 tablespoons garam masala (see tips)
  • Zest of 1 lime
  • Juice of 3 large limes
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1-1/4 pounds boneless leg of lamb, cut into chunks
  • In a food processor, combine the yogurt, cilantro, garlic, onion, garam masala, lime zest, lime juice, salt and pepper. Process until smooth.
  • Toss the meat with the marinade in a large, nonreactive bowl. Cover and refrigerate at least 4 hours.
  • Heat the grill to medium high.
  • Thread the lamb chunks onto skewers, allowing the excess marinade to drip off. If you are using wooden skewers, be sure to soak them for a few minutes in water before threading the meat. Sprinkle the kabobs with kosher salt and black pepper.
  • Grill the kabobs over direct medium high heat. For lamb, you should only need about 4 minutes per side for medium rare. Watch the meat carefully as not to over do it.
  • Quick Tips
  • 1. I marinated the lamb overnight in the fridge. Try to let it sit for at least 4 hours to maximize the flavors.
  • 2. Garam masala is a spice combination used in Indian curries. It includes black pepper, cardamom, cinnamon, cloves, cumin and coriander. If you don’t have it at home and don’t want to buy yet another bottle to put in your spice collection, you can experiment with these spices to mimic the flavors of the mixture.
  • 3. I forgot to add a 3-inch piece of ginger to the food processor. Darn it! I love ginger. The meat was delicious, but I can only imagine how it would have been even better with this addition. If you have it, add it after peeling and cutting into chunks.

Preparation time: 15 minutes, plus marinating time

Cooking time: 10 minute(s)

Number of servings (yield): 4

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