Indian Lamb Kebabs

  • 130 mins
  • 13 ingredients


  • 2 lbs boneless leg of lamb, fat removed and cut into 1 inch cubes
  • 2 cups plain yogurt
  • 3 tbs unsalted butter
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, finely minced
  • 2 tsp cumin
  • 1/2 tsp red pepper flakes
  • kosher salt and fresh cracked black pepper to taste
  • 2 tsp ginger, minced
  • 1 tsp turmeric
  • 1/2 tsp ground coriander
  • 1/4 tsp cloves
  • juice of 2 limes
These kebabs are marinated in yogurt, ginger, garlic, onions, cumin, red pepper flakes, cloves and coriander.
  • Combine lamb cubes and yogurt, mix well and marinate overnight.
  • In a saute pan heat butter, add onion, garlic, cumin, red peppers, salt, pepper, ginger, turmeric, coriander and cloves and saute
  • for 5 minutes over moderate heat. Cool slightly.
  • Remove lamb from yogurt, wiping off most but not all of the excess yogurt.
  • Pour spice mixture over lamb, mix well, marinate for 4 hours.
  • Thread lamb of pre soaked skewers and cook over hot charcoal turning once, about 4 minutes on each side.
  • Sprinkle kebabs with lime juice.
  • Serve with rice.


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