Tender grilled lamb kebabs marinated with creamy tandoori sauce.

PREP: 20 Min. | COOK: 15 Min. | MARINATE: +4 Hrs.

TOTAL: 4 Hours 35 Min.

SERVES: 1-2

INGREDIENTS

• 1 cup plain yogurt

• 1/2 cup lemon juice
• 1/4 cup finely minced onion
• 2 cloves crushed garlic
• 1 tbsp freshly grated ginger
• 2 tsp garam masala
• 2 tbsp Schultz's Gourmet Seasoning
• 2 pounds boneless lamb shoulder, cut into 2 inch pieces
• 1 tsp kosher salt
• 1 tbsp vegetable oil
• OPTIONAL: chopped cilantro, f

  resh lemon wedges, sliced 

  red onion

HOW TO MAKE

STEP 1: In a large mixing bowl whisk together yogurt, lemon juice, onion, garlic, ginger, garam masala, and Schultz's Gourmet Seasoning.

STEP 2: Toss the lamb into into your marinade; mix until all the lamb pieces are coated evenly. Cover the mixture with plastic wrap and refrigerate for at least 4 hours, or overnight if you have time.

STEP 3: Remove the bowl from the fridge. Skewer the lamb pieces so that they barely touch. Remove the excess marinade with a paper towel. Brush each lamb piece with vegetable oil and then sprinkle with salt.

STEP 4: Preheat your grill to medium heat and lightly oil the grates.

STEP 5: Add your skewers to the grill and cook for about 5 to 7 minutes on each side.

STEP 6: Remove the skewers from the grill. Garnish with red onions, lemon wedges, and chopped cilantro as desired. Enjoy!