FCSIP134.pdf

tandoori lamb kebabs

The lamb itself is wonderful, fragrant with

classic Indian spice. But what makes this

a wow is the accompanying onions, which

add the perfect amount of sweetness and

char. Serves 4 to 6

32 oz. plain whole-milk yogurt

1 Tbs. garam masala

1 Tbs. paprika

½ tsp. ground cardamom

½ tsp. ground cumin

Kosher salt

2 lb. boneless leg of lamb, cut into

1-inch pieces

2 large sweet onions, peeled and

cut into ¾-inch wedges

Oil, for the grill

1 Tbs. chopped fresh mint

1 Tbs. chopped fresh cilantro

Flaky sea salt

Lemon wedges

Chutney, preferably Major Grey’s

In a large bowl, combine the yogurt, garam

masala, paprika, cardamom, cumin, and

1 tsp. salt. Add the lamb, toss, and marinate

for 30 minutes at room temperature, or

cover and refrigerate for up to 12 hours.

Prepare a medium-high (400°F to 475°F)

gas or charcoal grill fire or heat a grill pan

on high.

Thread the lamb and onion onto metal

skewers, alternating pieces of lamb and onion.

(If you have leftover onion, make a skewer of

just onions.) Lightly oil the grill, then grill the

kebabs, turning once or twice, until the lamb

is cooked through and the onions are charred

in places, 10 to 15 minutes. Sprinkle with the

chopped herbs and flaky salt, and serve with

the lemon wedges and chutney.

BURGERS & KEBABS

garam masala

The warming spice blend

known as garam masala,

which means hot spice

mixture in Hindi, is a

staple in northern Indian

cooking. It’s used as both a

cooking spice, as it serves

in the marinade below,

and a finishing touch.

Most supermarkets

carry the spice mix garam

masala these days; if you

can’t find it locally, order

it online.

60 GRILLING 2019