Grilled Tandoori-Style Lamb Skewers
- 1 teaspoon cumin powder
- 1 teaspoon garam masala
- Seeds from 3 cardamom pods (1/2 teaspoon ground in mortar and pestle)
- 1 teaspoon onion powder
- 3 tablespoons bottled minced garlic or 8 cloves minced
- 1 cup plain yogurt
- 2 tablespoons sweet paprika
- 3 tablespoons Indian curry powder
- 1/2 cup chopped cilantro leaves, plus leaves for garnish
- 2 teaspoons kosher salt or Hawaiian sea salt
- 2 teaspoons cracked black pepper
- 1 pound boneless leg of lamb, trimmed and cut into 1-inch cubes
- 4 wooden skewers (soaked for 2 hours in water) or 4 metal skewers
- 4 to 5 scallions, cut into 1-inch pieces
- Basmati rice with cilantro (or orzo with spinach and butter), for serving
- Lime wedges and a side of raita (yogurt sauce with vegetables), for serving
Heat the cumin, garam masala and cardamom in a dry pan, over low heat, until fragrant, about 1 to 2 minutes. Add the onion powder and garlic then transfer the mixture to a bowl. Add the yogurt, paprika, curry powder, cilantro, salt and pepper.
Thread 4 cubes of lamb on each skewer, alternating with scallion pieces and leaving about 1/3 of the skewer as a handle. Arrange them in a shallow glass baking dish and pour the yogurt mixture over them, (turn to coat if needed). Allow to marinate for 1 hour to overnight, in the refrigerator. Brush the grill with an oiled paper towel and preheat it to medium-high. Arrange the skewers at angle for nice grill marks and grill 3 to 4 minutes per side for medium-rare, 5 to 6 minutes per side for medium. Transfer the skewers to a serving platter and garnish with lime wedges and cilantro.
Serve with basmati rice with cilantro or orzo with spinach and butter and a side of raita (yogurt sauce with vegetables), if desired.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Recipe courtesy of Amy Thielen