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.

Recipe Summary

prep:
20 mins
cook:
15 mins
additional:
4 hrs
total:
4 hrs 35 mins
Servings:
10
Yield:
10 servings
Advertisement

Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk yogurt, lemon juice, onion, garlic, ginger, garam masala, paprika, cumin, turmeric, and cayenne pepper together in a bowl until combined.

    Advertisement
  • 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.

  • Skewer lamb pieces so they barely touch. Wipe off excess marinade with a paper towel. Brush with vegetable oil and sprinkle with salt.

  • Preheat grill for medium heat and lightly oil the grate.

  • Grill skewers on medium heat until lamb springs back to the touch, about 5 to 7 minutes on each side.

  • Garnish with red onions, lemon wedges, and chopped cilantro as desired.

Chef's Note:

This chutney goes well with the skewers.

Nutrition Facts

194 calories; protein 15.7g; carbohydrates 8.9g; fat 11.8g; cholesterol 58.4mg; sodium 430.4mg. Full Nutrition
Advertisement

Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/31/2017
Yummm!!!! Read More
(3)

Most helpful critical review

Rating: 3 stars
03/06/2019
Wiped off the skewers by hand and cooked under oven broiler, about 6-7" from element. No chutney. Served on rice. Very good flavor and texture. Would make a good meal with a salad. Would like to make again some time, but not hugely memorable. Next time try on charcoal, during warm weather. Read More
(3)
19 Ratings
  • 5 star values: 16
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
07/31/2017
Yummm!!!! Read More
(3)
Rating: 3 stars
03/06/2019
Wiped off the skewers by hand and cooked under oven broiler, about 6-7" from element. No chutney. Served on rice. Very good flavor and texture. Would make a good meal with a salad. Would like to make again some time, but not hugely memorable. Next time try on charcoal, during warm weather. Read More
(3)
Rating: 5 stars
04/09/2018
Didn’t skewer and cooked cubes on a grill pan. Served in flat bread with hummus, plain Greek yogurt, and baby arugula. Yum!! Read More
(2)
Advertisement
Rating: 5 stars
07/08/2018
You won t be disappointed with this recipe. Read More
(2)
Rating: 5 stars
06/18/2018
No change just as it was Read More
(1)
Rating: 5 stars
11/04/2018
I made this recipe but instead of doing lamb cubes on skewers, I put the seasoning on a beef rib eye overnight and cooked it the next day for dinner. It was so delicious, that there was no leftovers. My husband and son just couldn’t stop taking another slice and another and one more until it was gone. Thank you for this recipe which will be in my repertoire. Read More
(1)
Advertisement
Rating: 5 stars
05/24/2018
Excellent! Follow recipe marinated overnight. Will do again. Tky Read More
(1)
Rating: 5 stars
08/10/2018
I used the marinade recipe on lamb blade chops overnight blotted off excess liquid and prepared in a grill pan on the stovetop. Delicious! Read More
(1)
Rating: 5 stars
02/14/2019
Absolutely delicious. Made it exactly as written. Only had about 6 or 7 hours to marinate but still had tremendous flavor. Read More
(1)