The key to good kebabs is using very lean but tender meat; the top round is ideal (ask your butcher to cut it for you). A simple raita--—a sauce of yogurt with chopped cucumber and mint--goes well with this, as does naan flatbread warmed on the grill.

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Credit: Annabelle Breakey

Recipe Summary test

30 mins
Serves 4 (serving size: 2 skewers)


Ingredient Checklist


Instructions Checklist
  • Heat a grill to high (about 450° to 550°). Cut zucchini and bell peppers into chunks about 1 in. wide. In a large bowl, stir together yogurt, chopped cilantro, garam masala, salt, curry powder, cayenne, lemon juice, and oil. Add lamb and vegetables and toss to coat.

  • Thread lamb and vegetables onto 8 (10 in.) metal skewers, keeping some space between the pieces to help them cook evenly.

  • Grill skewers until beginning to char and easy to turn, about 5 minutes, then turn as needed until lamb is medium-rare and vegetables are lightly charred but still tender-crisp, 8 to 10 minutes total.

  • Transfer skewers to a platter and top with cilantro sprigs.

  • *Find at well-stocked grocery stores and Indian markets.

Nutrition Facts

379 calories; calories from fat 62%; protein 29g; fat 26g; saturated fat 10g; carbohydrates 5.5g; fiber 1.4g; sodium 459mg; cholesterol 105mg.