Tandoori-Grilled Lamb Kebabs
Votes: 2
Time: 1 hour 35 minutes
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Tandoori Grilled Lamb Kebabs - A Step-by-Step Recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 tsp ground cumin
- 1 teaspoon Garam masala spice mix
- Seeds of 3 cardamom pods (1/2 tsp ground in a mortar and pestle)
- 1 tsp onion powder
- 3 tablespoons canned minced garlic or 8 minced cloves
- 1 cup natural yogurt
- 2 tbsp. sweet paprika
- 2 tsp crushed black pepper
- 1/2 cup chopped cilantro leaves, plus more for garnish
- 2 teaspoons coarse salt or Hawaiian sea salt
- 3 tbsp Indian curry powder (see recipe spice mixes)
- 450 g of boneless leg of lamb, trimmed of sinew and fat and cut into 2.5 cm cubes
- 4 wooden skewers (soak in water for 2 hours) or 4 metal skewers
- 4 - 5 green onions, cut into 2.5 cm pieces
- Basmati rice with cilantro (or Orzo pasta with green onions and butter) for serving
- Lime wedges and a little raita sauce (a yogurt sauce with vegetables) to serve
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Recipes with similar ingredients: mutton, basmati rice, garam masala, cumin, cardamom, onion powder, garlic, paprika, curry, sea salt flakes, green onions, yogurt, orzo pasta, lime, raita sauce
Cooking the dish according to the recipe:
- In a dry frying pan over low heat, heat cumin and spices Garam masala and cordamom until fragrant, about 1-2 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 lamb cubes onto each skewer, alternating them with green onion pieces, leaving about 1/3 of the skewer as a handle. Arrange them in a shallow glass dish and pour the yogurt mixture over them (turning as needed to completely coat the meat). Marinate in the refrigerator for at least an hour or overnight.
- Grease the grill with an oiled paper towel and preheat to medium-high heat. Angle the skewers to create nice grill stripes and grill for 3-4 minutes per side for medium-rare, 5-6 minutes per side for medium. Transfer the skewers to a serving platter and garnish with lime wedges and cilantro.
Serve the kebabs with cilantro basmati rice or orzo with green onions and butter, and optionally raita (a yogurt-vegetable sauce).
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