Tikka Kebabs

Name: Tikka Kebabs
Yield: Serves 6 to 8
Cuisine: Asia
Ingredients: 1½ to 2 pounds boneless lamb shoulder; About 2 teaspoons salt; 1 tablespoon vegetable oil; 2 tablespoons fresh lemon juice; 1 teaspoon ground coriander; 2 teaspoons minced garlic or garlic mashed to a paste; ½ cup plain (full- or reduced-fat) yogurt; ¼ to ½ teaspoon cayenne; ¼ to ½ teaspoon freshly ground black pepper (optional); Lime or lemon wedges

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Mangoes & Curry Leaves

By Jeffrey Alford and Naomi Duguid

Published 2005

About

This is an easy lamb kebab, made with small chunks of lamb marinated in a garlic-yogurt sauce, then grilled on flat metal skewers. It’s a reminder of the nomadic Central Asian roots of many lamb dishes, simple and good.

Ingredients

1½ to 2 pounds boneless lamb shoulder
½ cup plain (full- or reduced-fat) yogurt
2

Asia
Main course
Gluten-free

Method

Trim the lamb of excess fat and cut into approximately I-inch cubes. Set aside in a large bowl.

In a small bowl, mix together the yogurt, garlic, lemon juice, coriander, oil, 1 teaspoon of the salt, the cayenne, and black pepper, if using. Pour over the lamb, then stir with a spoon or with yo