Grilled "Tandoori" Lamb

Ingredients

• 1 cup plain yogurt
• 0.5 cups lemon juice
• 0.25 cups finely minced onion
• 2 cloves crushed garlic
• 1 tablespoon freshly grated ginger
• 2 teaspoons garam masala
• 2 teaspoons paprika
• 1 teaspoon ground cumin
• 0.5 teaspoons turmeric powder
• 0.5 teaspoons cayenne pepper
• 2 pounds boneless lamb shoulder , cut into 2 inch pieces
• 2 teaspoons kosher salt , divided
• 1 tablespoon vegetable oil
• 0.5 cups chopped cilantro
• 4 small fresh lemon wedges
• 1 medium red onion , sliced
• spicy cilantro chutney

Instructions

1. 1

   Whisk yogurt, lemon juice, onion, garlic, ginger, garam masala, paprika, cumin, turmeric, and cayenne pepper together in a bowl until combined.

2. 2

   Toss lamb and salt into marinade; mix until lamb pieces are coated evenly. Cover mixture with plastic wrap and refrigerate overnight, or at least 4 hours.

3. 3

   Skewer lamb pieces so they barely touch. Wipe off excess marinade with a paper towel. Brush with vegetable oil and sprinkle with salt.

4. 4

   Preheat grill for medium heat and lightly oil the grate.

5. 5

   Grill skewers on medium heat until lamb springs back to the touch, about 5 to 7 minutes on each side.

6. 6

   Garnish with red onions, lemon wedges, and chopped cilantro as desired.