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Grilled "Tandoori" Lamb

Chef John

"Here, 'tandoori' refers to the yogurt-based, aromatically spiced marinade that can be used on grilled, broiled, or baked meat. You can adjust the spices to your own personal preferences. Serve with flatbread or rice and cilantro chutney."
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4 h 35 m servings 194 cals
Original recipe yields 10 servings

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  1. Whisk yogurt, lemon juice, onion, garlic, ginger, garam masala, paprika, cumin, turmeric, and cayenne pepper together in a bowl until combined.
  2. 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. Skewer lamb pieces so they barely touch. Wipe off excess marinade with a paper towel. Brush with vegetable oil and sprinkle with salt.
  4. Preheat grill for medium heat and lightly oil the grate.
  5. Grill skewers on medium heat until lamb springs back to the touch, about 5 to 7 minutes on each side.
  6. Garnish with red onions, lemon wedges, and chopped cilantro as desired.


  • Chef's Note:
  • This chutney goes well with the skewers.

Nutrition Facts

Per Serving: 194 calories; 11.8 g fat; 8.9 g carbohydrates; 15.7 g protein; 58 mg cholesterol; 430 mg sodium. Full nutrition

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