Punjabi Lamb Kebabs Recipe

Name: Punjabi Lamb Kebabs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup whole-milk yogurt (preferably Greek); 6 tablespoons mustard oil or extra virgin olive oil; 1 1/4 teaspoons salt; 1 teaspoon cayenne pepper; 2 cloves garlic, crushed to a pulp; 2 teaspoons finely grated peeled fresh ginger; 2 teaspoons garam masala (store-bought is fine); 2 1/2 pounds boneless lamb from the leg, cut into 1-inch cubes; 3 tablespoons melted butter; 1 teaspoon store-bought chaat masala, or see suggestion above

Servings: persons

3/4 cup whole-milk yogurt (preferably Greek)
6 tablespoons mustard oil or extra virgin olive oil
1 1/4 teaspoons salt
1 teaspoon cayenne pepper
2 cloves garlic, crushed to a pulp
2 teaspoons finely grated peeled fresh ginger
2 teaspoons garam masala (store-bought is fine)
2 1/2 pounds boneless lamb from the leg, cut into 1-inch cubes
3 tablespoons melted butter
1 teaspoon store-bought chaat masala, or see suggestion above

1
Put the yogurt in a cloth-lined colander set in the sink.
2
Leave 1015 minutes.
3
Put the drained yogurt in a bowl.
4
Add the oil, salt, cayenne, garlic, ginger, and garam masala and beat well with a whisk to mix.
5
Add the meat and mix again.
6
Cover and refrigerate overnight or as long as 24 hours.
7
Preheat broiler.
8
Push 4 skewers through the centers of the lamb cubes, dividing them up equally.
9
Leave the marinade behind.
10
Brush generously with the melted butter.
11
Rest the two ends of each skewer on the rim of a broiling tray (the tray catches the drips and the kebabs stay in suspension) and place the tray about 5 inches from the source of heat.
12
Broil 57 minutes on the first side and another 57 minutes on the opposite or until the kebabs are done to your taste.
13
Sprinkle the chaat masala over the top.

1139

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3/4 cup whole-milk yogurt (preferably Greek), 6 tablespoons mustard oil or extra virgin olive oil, 1 1/4 teaspoons salt, 1 teaspoon cayenne pepper, and more.

Yes, Punjabi Lamb Kebabs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Punjabi Lamb Kebabs

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