Grilled tandoori lamb kebabs recipe for six
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These lamb kebabs are for six people and use yogurt to tenderize the meat. The recipe contains only the grilled kebabs and their seasoning.
Ingredients
Boneless leg of lamb
3 lb
Plain whole-milk yogurt
1 cup
Lemon
1
Garlic cloves
5
Fresh ginger
1 tbsp grated
Garam masala
2 tsp
Ground cumin
2 tsp
Ground coriander
2 tsp
Kashmiri chili powder
1 tsp
Ground turmeric
1 tsp
Kosher salt
2 tsp
Metal skewers
12
How to make it
- Cut lamb into 1 1/2-inch cubes. 2. Mix yogurt, lemon juice, garlic, ginger, garam masala, cumin, coriander, chili powder, turmeric, and salt. 3. Marinate lamb for 4 to 12 hours. 4. Thread lamb onto skewers. 5. Grill over medium-high heat, turning every few minutes, until charred and cooked to your preferred doneness. 6. Rest 5 minutes before serving.
Who this list is for
This list is for home cooks preparing grilled tandoori lamb kebabs for six people. It's aimed at those who want to serve a straightforward, yogurt-marinated lamb dish with classic Indian spices, without extra sides or sauces. If you’re hosting a small dinner or want to try authentic kebabs on your grill, this is for you.
How to use this list
Start by checking your kitchen for the essentials: boneless leg of lamb (3 lb), plain whole-milk yogurt (1 cup), and metal skewers (12). Next, gather your seasonings: lemon, garlic cloves, grated fresh ginger, garam masala, ground cumin, ground coriander, Kashmiri chili powder, ground turmeric, and kosher salt. Chop the lamb into cubes and mix with yogurt, lemon juice, minced garlic, ginger, and all the spices. Marinate for several hours or overnight. Thread the lamb onto metal skewers before grilling.
Common mistakes
Don’t use low-fat yogurt; it won’t tenderize the lamb as well. Avoid substituting bone-in lamb, which is harder to cube evenly. Some skip the Kashmiri chili powder, but it’s key for color and mild heat—don’t replace it with regular chili powder unless you must. Don’t crowd the skewers, or the meat won’t cook evenly.
What is on this list
You’ll need boneless leg of lamb, plain whole-milk yogurt, lemon, garlic cloves, fresh ginger, garam masala, ground cumin, ground coriander, Kashmiri chili powder, ground turmeric, kosher salt, and metal skewers. Cross off what you already have before shopping. Check your spice rack for the ground cumin, coriander, and turmeric. Make sure you have enough metal skewers for all the meat.
Before you grill
Double-check that the lamb is fully thawed and trimmed of excess fat. Start marinating at least four hours ahead. Soak metal skewers in a bit of oil if you want easier cleanup. Preheat your grill to medium-high before threading the lamb. Have tongs and a clean platter ready for serving. After grilling, let the kebabs rest a few minutes before serving to keep them juicy.
FAQ
Who is "Grilled tandoori lamb kebabs recipe for six" for?
This list is for home cooks preparing grilled tandoori lamb kebabs for six people. It's aimed at those who want to serve a straightforward, yogurt-marinated lamb dish with classic Indian spices, without extra sides or sauces. If you’re hosting a small dinner or want to try authentic kebabs on your grill, this is for you.
How should I use "Grilled tandoori lamb kebabs recipe for six"?
Start by checking your kitchen for the essentials: boneless leg of lamb (3 lb), plain whole-milk yogurt (1 cup), and metal skewers (12). Next, gather your seasonings: lemon, garlic cloves, grated fresh ginger, garam masala, ground cumin, ground coriander, Kashmiri chili powder, ground turmeric, and kosher salt. Chop the lamb into cubes and mix with yogurt…
What should I skip or avoid with "Grilled tandoori lamb kebabs recipe for six"?
Don’t use low-fat yogurt; it won’t tenderize the lamb as well. Avoid substituting bone-in lamb, which is harder to cube evenly. Some skip the Kashmiri chili powder, but it’s key for color and mild heat—don’t replace it with regular chili powder unless you must. Don’t crowd the skewers, or the meat won’t cook evenly.
What is on the "Grilled tandoori lamb kebabs recipe for six" list?
You’ll need boneless leg of lamb, plain whole-milk yogurt, lemon, garlic cloves, fresh ginger, garam masala, ground cumin, ground coriander, Kashmiri chili powder, ground turmeric, kosher salt, and metal skewers. Cross off what you already have before shopping. Check your spice rack for the ground cumin, coriander, and turmeric. Make sure you have enough me…
What should I know about before you grill?
Double-check that the lamb is fully thawed and trimmed of excess fat. Start marinating at least four hours ahead. Soak metal skewers in a bit of oil if you want easier cleanup. Preheat your grill to medium-high before threading the lamb. Have tongs and a clean platter ready for serving. After grilling, let the kebabs rest a few minutes before serving to kee…
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