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Tandoori Lamb Kebabs

Servings: 4 to 6

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. Most supermarkets carry the spice mix garam masala these days; if you can’t find it locally, order it online.


  • 32 oz. plain whole-milk yogurt
  • 1 Tbs. garam masala
  • 1 Tbs. paprika
  • 1/2 tsp. ground cardamom
  • 1/2 tsp. ground cumin
  • Kosher salt
  • 2 lb. boneless leg of lamb, cut into 1-inch pieces
  • 2 large sweet onions, peeled and cut into 3/4-inch wedges
  • Vegetable oil, for the grill
  • 1 Tbs. chopped fresh mint
  • 1 Tbs. chopped fresh cilantro
  • Flaky sea salt
  • Lemon wedges
  • Chutney, preferably Major Grey’s

Nutritional Information

  • Calories (kcal) : 420
  • Fat Calories (kcal): 120
  • Fat (g): 13
  • Saturated Fat (g): 5
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 4.5
  • Cholesterol (mg): 100
  • Sodium (mg): 860
  • Carbohydrates (g): 42
  • Fiber (g): 2
  • Sugar (g): 27
  • Protein (g): 32


  • 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.


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