Categories: Grilling
Ingredients
- 1 lb. boneless lamb, cut into 1 1/2-inch cubes
- 2 tbsp. grated fresh ginger
- 4 garlic cloves, crushed
- 1 fresh green chile, seeded and finely chopped
- 2 tbsp. finely chopped cilantro leaves
- 2 tbsp. garam masala mix (see recipe)
- 1 tsp ground turmeric
- 2 tbsp. red wine vinegar
- 2/3 cup Greek yogurt
- 20 fresh bay leaves
- 20 fresh whole green chiles
- Salt and black pepper, to taste
- 4 naan or other flat bread
- 1 recipe cucumber yogurt raita (see recipe)
Directions
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Combine lamb cubes, ginger, garlic, chile, cilantro, masala mix, turmeric, vinegar and yogurt. Toss well to coat evenly. Cover and refrigerate for 2 hours.
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Thread lamb cubes, bay leaves, and chiles onto skewers. Grill lamb skewers over medium-hot coals, turning every 2 minutes, until well browned but still juicy and slightly pink inside, 8-10 minutes. Warm the naan by setting directly on the grill, 1 minute per side.
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Sprinkle with salt and pepper. Serve hot with warm naan and cucumber yogurt raita.