This spicy, zesty lamb kebab is great served with rice and other Indian dishes. Serves 4-6.
1 ½ lb leg of lamb, cut into 1 ½” cubes
3 whole peeled cloves garlic
1 tablespoon coarsely chopped ginger
½ cup plain full-fat yogurt
2 teaspoons garam masala
2 tablespoons lemon juice
1 tsp salt
½ teaspoon turmeric
1/8 tsp cayenne
2/3 cup thin onion slices (about ½ medium onion)
1 teaspoon distilled white vinegar
¼ tsp salt
Pierce each lamb cube with a sharp skewer and remove. This is to allow marinade to get to interior of meat.
In blender or food processor, mix garlic, ginger, yogurt, garam masala, lemon juice, salt, turmeric and cayenne until smooth. Put in zipable baggie with lamb cubes and marinate in fridge several hours or overnight.
A few hours before cooking, stir vinegar and salt into onion slices and set aside.
String onto skewer and broil about 5 minutes, or until browned. Turn over and return to broiler for 4-5 more minutes. Serve with onion slices.
Jennifer Brizzi | P.O. Box 48 | Rhinecliff, New York 12574 | U.S.A.
jenniferbrizzi@yahoo.com
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Lamb Tikka Kebabs
