Photo: Annabelle Breakey
Total Time
30 Mins
Serves 4 (serving size: 2 skewers)

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.

How to Make It

Step 1

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.

Step 2

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

Step 3

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.

Step 4

Transfer skewers to a platter and top with cilantro sprigs.

Step 5

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

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