Grilled Nepalese Lamb Skewers

Ingredients

• 500g (1.1 lb) lamb, cut into bite-sized pieces 500g (1.1 lb) lamb, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons yogurt 2 tablespoons yogurt
• 2 teaspoons ginger paste 2 teaspoons ginger paste
• 2 teaspoons garlic paste 2 teaspoons garlic paste
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• Salt to taste Salt to taste
• Skewers, soaked in water for 30 minutes Skewers, soaked in water for 30 minutes

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 20g (Saturated Fat: 6g)
• Carbohydrates: 3g (Sugars: 1g)
• Protein: 32g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the vegetable oil, yogurt, ginger paste, garlic paste, cumin powder, coriander powder, turmeric powder, chili powder, garam masala, lemon juice, and salt. Mix well to form a smooth marinade.
2. 2.
   Add the lamb pieces to the marinade and coat them evenly. Allow the lamb to marinate for at least 2 hours, or preferably overnight in the refrigerator.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Thread the marinated lamb pieces onto the soaked skewers.
5. 5.
   Place the skewers on the grill and cook for about 8-10 minutes, turning occasionally, until the lamb is cooked to your desired level of doneness.
6. 6.
   Remove the skewers from the grill and let them rest for a few minutes.
7. 7.
   Serve the grilled lamb skewers hot with a side of mint chutney or yogurt sauce.

Treat your ingredients with care...

• Lamb — Choose lean cuts of lamb for a healthier option. Trim excess fat before marinating.
• Yogurt — Use plain yogurt without any added flavors or sweeteners for the marinade. Greek yogurt works well too.

Tips & Tricks

• Soaking the skewers in water prevents them from burning during grilling.
• For a spicier kick, add a pinch of cayenne pepper to the marinade.
• If you prefer a milder flavor, reduce the amount of chili powder in the marinade.
• Baste the skewers with melted butter or ghee while grilling for added richness.
• Serve the skewers with a squeeze of fresh lemon juice for a tangy twist.

Serving advice

Serve the grilled Nepalese lamb skewers as an appetizer with mint chutney or yogurt sauce. For a complete meal, pair them with steamed rice, naan bread, and a side salad.

Presentation advice

Arrange the grilled lamb skewers on a platter, garnished with fresh cilantro leaves and lemon wedges. The vibrant colors of the meat, along with the charred edges, make for an enticing presentation.