Ingredients
10
10 servings
- •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
- Whisk yogurt, lemon juice, onion, garlic, ginger, garam masala, paprika, cumin, turmeric, and cayenne pepper together in a bowl until combined.
- 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.
- Skewer lamb pieces so they barely touch. Wipe off excess marinade with a paper towel. Brush with vegetable oil and sprinkle with salt.
- Preheat grill for medium heat and lightly oil the grate.
- Grill skewers on medium heat until lamb springs back to the touch, about 5 to 7 minutes on each side.
- Garnish with red onions, lemon wedges, and chopped cilantro as desired.
Nutritional Facts
Per 10 servings
- Calories: 194
- Carbohydrate: 9g
- Fat: 12g
- Fiber: 2g
- Protein: 16g
- Sugar: 3g
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