Madras Curry Lamb Kebabs
This easy crowd-pleaser from Oaktown Spice Shop in Oakland, California works equally well for weeknight and weekend meals. The marinating time is flexible, and you can cook the meat on an outdoor grill or a grill pan in the kitchen. You’ll need 10-in. bamboo skewers.
How to Make It
1
Prepare lamb: Sprinkle lamb with 1 tsp. salt. In a bowl, whisk together oil, vinegar, remaining 1 tsp. salt, the curry powder, garlic, and ginger. Add lamb and toss to coat. Chill, covered, at least 4 hours or overnight.
2
Prepare yogurt sauce: In a bowl, combine yogurt, garlic, lemon juice, and salt. Chill until used (up to 1 day).
3
About 30 minutes before cooking, soak six 10-in. bamboo skewers in water and let meat stand at room temperature. Heat a grill to medium-high (350° to 450°), or set a grill pan on the stove over medium-high heat.
4
Remove lamb from marinade (discard marinade) and thread onto skewers. Grill (covered if on an outdoor grill), turning occasionally, 7 to 8 minutes total for medium-rare.
5
Serve with yogurt sauce, naan bread, cilantro sprigs, and mint leaves.
* If boned lamb shoulder isn’t available, buy 3 lbs. bone-in shoulder chops. Find Madras curry powder at well-stocked grocery stores and at oaktownspiceshop.com.
Ingredients
Lamb and Marinade
1 ½ lbs boned lamb shoulder* or leg of lamb, cut into 1-in. cubes
2 tsp kosher salt, divided
¼ cup each canola oil and white wine vinegar
3 tbsp Madras curry powder*
3 garlic cloves, minced
1 piece fresh ginger (about 1 in.), peeled and grated
Yogurt Sauce and Serving
1 cup unflavored yogurt
1 garlic clove, minced
1 ½ tbsp lemon juice
¼ tsp kosher salt
Naan or pita bread, warmed in an oven or microwave
Cilantro sprigs and mint leaves
Directions
1
Prepare lamb: Sprinkle lamb with 1 tsp. salt. In a bowl, whisk together oil, vinegar, remaining 1 tsp. salt, the curry powder, garlic, and ginger. Add lamb and toss to coat. Chill, covered, at least 4 hours or overnight.
2
Prepare yogurt sauce: In a bowl, combine yogurt, garlic, lemon juice, and salt. Chill until used (up to 1 day).
3
About 30 minutes before cooking, soak six 10-in. bamboo skewers in water and let meat stand at room temperature. Heat a grill to medium-high (350° to 450°), or set a grill pan on the stove over medium-high heat.
4
Remove lamb from marinade (discard marinade) and thread onto skewers. Grill (covered if on an outdoor grill), turning occasionally, 7 to 8 minutes total for medium-rare.
5
Serve with yogurt sauce, naan bread, cilantro sprigs, and mint leaves.
* If boned lamb shoulder isn’t available, buy 3 lbs. bone-in shoulder chops. Find Madras curry powder at well-stocked grocery stores and at oaktownspiceshop.com.
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