Tender grilled lamb kebabs marinated with creamy tandoori sauce.
PREP: 20 Min. | COOK: 15 Min. | MARINATE: +4 Hrs.
TOTAL: 4 Hours 35 Min.
1 cup plain yogurt
- 1/2 cup lemon juice
- 1/4 cup finely minced onion
- 2 cloves crushed garlic
- 1 tbsp freshly grated ginger
- 2 tsp garam masala
- 2 tbsp Schultz's Gourmet Seasoning
- 2 pounds boneless lamb shoulder, cut into 2 inch pieces
- 1 tsp kosher salt
- 1 tbsp vegetable oil
- OPTIONAL: chopped cilantro, f
resh lemon wedges, slicedred onion
HOW TO MAKE
STEP 1: In a large mixing bowl whisk together yogurt, lemon juice, onion, garlic, ginger, garam masala, and Schultz's Gourmet Seasoning.
STEP 2: Toss the lamb into into your marinade; mix until all the lamb pieces are coated evenly. Cover the mixture with plastic wrap and refrigerate for at least 4 hours, or overnight if you have time.
STEP 3: Remove the bowl from the fridge. Skewer the lamb pieces so that they barely touch. Remove the excess marinade with a paper towel. Brush each lamb piece with vegetable oil and then sprinkle with salt.
STEP 4: Preheat your grill to medium heat and lightly oil the grates.
STEP 5: Add your skewers to the grill and cook for about 5 to 7 minutes on each side.
STEP 6: Remove the skewers from the grill. Garnish with red onions, lemon wedges, and chopped cilantro as desired. Enjoy!