Tandoori Boti Kebab (Indian Lamb Kebab)

Tandoori boti kebab is lamb marinated in yoghurt and skewered, then well cooked.`

Traditionally, Tandoori Boti Kebab (Lamb) is cooked in a clay oven called a tandoor. You can achieve an authentic tandoor flavor using your own barbecue grill.

Serves: 6

Preparation time: 10 minutes

Marinating time: 24 hours

Cooking time: 30 minutes

• 2.25 pound (1kg) of lamb cut into 1” (25mm) cubes
• 3 tablespoons of lemon or lime juice
• 1.5 teaspoons of salt

Marinade

• 9 fl oz (265ml) of yoghurt
• 3 tablespoons of mustard oil
• 9 cloves of garlic, crushed
• 1.5 teaspoons of salt
• 2.5 teaspoons of paprika
• 2.5 teaspoons of ground coriander
• 2.5 teaspoons of ground cumin
• 1.5 teaspoons of ground ginger
• 0.5 teaspoons of food coloring powder (red, orange or yellow)
• 1.5 tablespoons of tomato puree

1. Trim the fat off the meat and prick the cubes with a sharp pointed knife. Place the cubes of lamb in a shallow bowl and pour on the lemon or lime juice and salt and stand for 30 minutes.

2. Mix the marinade ingredients together. Pour over the meat, mix thoroughly, cover and leave to stand overnight in refrigerator.

3. Thread the cubes of lamb onto skewers. Place over medium hot coals and grill for about 10 to 15 minutes until cooked. Turning occasionally and basting with any remaining marinade.

4. Serve on a bed of lettuce and onion rings with a wedge of lemon. Accompanied with naan bread and tandoori chutney.