Grilled Tandoori-Style Lamb Skewers

Ingredients

• 6 servings rice with cilantro (or orzo with spinach and butter), for serving
• 3 tablespoons bottled garlic minced
• 3  seeds from cardamom pods ()
• 0.5 cup cilantro leaves chopped for garnish
• 1 teaspoon cumin powder 
• 3 tablespoons indian curry powder 
• 1 teaspoon garam masala 
• 1 pound leg of lamb boneless trimmed cut into 1-inch cubes
• 6 servings lime wedges and a side of raita with vegetables), for serving
• 1 teaspoon onion powder 
• 2 teaspoons cracked pepper black
• 1 cup yogurt plain
• 4  to 5 scallions cut into 1-inch pieces
• 2 teaspoons hawaiian sea salt 
• 2 tablespoons paprika sweet

Equipment

• bowl
• frying pan
• paper towels
• grill
• skewers
• glass baking pan
• metal skewers
• wooden skewers

Directions

1. Watch how to make this recipe.
2. Special equipment: 4 wooden skewers (soaked for 2 hours in water) or 4 metal skewers
3. Heat the cumin, garam masala and cardamom in a dry pan, over low heat, until fragrant, about 1 to 2 minutes.
4. Add the onion powder and garlic then transfer the mixture to a bowl.
5. Add the yogurt, paprika, curry powder, cilantro, salt and pepper.
6. Thread 4 cubes of lamb on each skewer, alternating with scallion pieces and leaving about 1/3 of the skewer as a handle. Arrange them in a shallow glass baking dish and pour the yogurt mixture over them, (turn to coat if needed). Allow to marinate for 1 hour to overnight, in the refrigerator.
7. Brush the grill with an oiled paper towel and preheat it to medium-high. Arrange the skewers at angle for nice grill marks and grill 3 to 4 minutes per side for medium-rare, 5 to 6 minutes per side for medium.
8. Transfer the skewers to a serving platter and garnish with lime wedges and cilantro.
9. Serve with basmati rice with cilantro or orzo with spinach and butter and a side of raita (yogurt sauce with vegetables), if desired.