Recipe information
Ingredients for - Grilled Tandoori Lamb
11. Boneless lamb shoulder, cut into 2 inch pieces - 2 pounds
15. Fresh lemon wedges - 4 small
16. Medium red onion, sliced - 1
17. Spicy cilantro chutney - 1
How to cook deliciously - Grilled Tandoori Lamb
1. Stage
Whisk yogurt, lemon juice, onion, garlic, ginger, garam masala, paprika, cumin, turmeric, and cayenne pepper together in a bowl until combined.
2. Stage
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.
3. Stage
Skewer lamb pieces so they barely touch. Wipe off excess marinade with a paper towel. Brush with vegetable oil and sprinkle with salt.
4. Stage
Preheat grill for medium heat and lightly oil the grate.
5. Stage
Grill skewers on medium heat until lamb springs back to the touch, about 5 to 7 minutes on each side.
6. Stage
Garnish with red onions, lemon wedges, and chopped cilantro as desired. Chef John
