1/4 teaspoon plus 1/8 teaspoon freshly ground black pepper, divided
1 1/4 teaspoons grated peeled fresh ginger
1 teaspoon Madras curry powder
1/4 teaspoon ground cumin
1 large garlic clove, grated
1 pound boneless leg of lamb, trimmed and cut into 1-inch pieces
How to Make It
Combine yogurt, 1/8 teaspoon salt, 1/8 teaspoon pepper, and next 4 ingredients (through garlic); stir with a whisk. Place yogurt mixture in a large zip-top plastic bag. Add lamb; seal and marinate in refrigerator 45 minutes.
Prepare grill to medium heat.
Remove lamb from bag; discard marinade. Thread lamb evenly onto 8 (10-inch) skewers; sprinkle evenly with 3/8 teaspoon salt and remaining 1/4 teaspoon pepper. Place kebabs on a grill rack; grill 4 minutes for medium-rare or desired degree of doneness, turning once. Sprinkle evenly with remaining 1/8 teaspoon salt.
My family loved this. Based on the reviews here, I was generous with the spices (about double). The result was an enticingly aromatic dish loaded with flavor. In the future, I would marinate longer. Will definitely make this again!
We really enjoyed these kebabs and thought they were quite flavorful. I marinaded for several hours in the refrigerator. The grill needs to be very hot when cooking these because otherwise the exterior is somewhat mushy. I would also recommend not using a plastic bag for the marinade (I'd use a shallow container); it was very messy to grab them in order to skewer. We plan to make this again.
I don't own a grill, so I made this in a cast iron skillet without skewers. The meat was not exceptionally flavorful, so I recommend upping the amount of ginger, garlic, and spices in the marinade. I couldn't find whole milk yogurt at the grocery store, so I went with 2% Fage and thinned it with some water. I served the lamb with tzatziki, lemon wedges, and a minty salad with plum tomatoes, ricotta salata, toasted pine nuts, and shallots.
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