Grilled Tandoori Lamb Recipes

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GRILLED TANDOORI LAMB

Categories     Lamb

Yield 4 servings

Number Of Ingredients 11



GRILLED TANDOORI LAMB image

Steps:

  • 1. Combine all of the rub ingredients in a bowl. 2. Add olive oil to the rub to make a paste. 3. Rub the paste onto the lamb chops or lamb pieces. 4. Marinade for at least 2 hours. 5. If using lamb pieces, place them on skewers with vegetables in between, like onions, mushroom, bell pepper, zuccini, yellow squash, cherry tomoatoes. Make sure that the meat and vegetables are up against each other so that they hold each other in place. 6. Grill or broil the lamb chops or skewers to desired doneness.

4 lamb chops (about 1.5 lbs), or same quantity of lamb cut to skewer
4-5 tbsp olive oil
Rub:
1/2 tsp salt
freshly ground black pepper to taste
2 tsp ground cumin
2 tsp ground fennel
1 tsp ground cardamom
2 tsp cayenne pepper or to taste
2 tsp garlic powder
1 tsp ginger powder

GRILLED TANDOORI-STYLE LAMB SKEWERS

Provided by Food Network

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 15



Grilled Tandoori-Style Lamb Skewers image

Steps:

  • Heat the cumin, garam masala and cardamom in a dry pan, over low heat, until fragrant, about 1 to 2 minutes. Add the onion powder and garlic then transfer the mixture to a bowl. Add the yogurt, paprika, curry powder, cilantro, salt and pepper.
  • 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. 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. Transfer the skewers to a serving platter and garnish with lime wedges and cilantro.
  • Serve with basmati rice with cilantro or orzo with spinach and butter and a side of raita (yogurt sauce with vegetables), if desired.

1 teaspoon cumin powder
1 teaspoon garam masala
Seeds from 3 cardamom pods (1/2 teaspoon ground in mortar and pestle)
1 teaspoon onion powder
3 tablespoons bottled minced garlic or 8 cloves minced
1 cup plain yogurt
2 tablespoons sweet paprika
3 tablespoons Indian curry powder
1/2 cup chopped cilantro leaves, plus leaves for garnish
2 teaspoons kosher salt or Hawaiian sea salt
2 teaspoons cracked black pepper
1 pound boneless leg of lamb, trimmed and cut into 1-inch cubes
4 to 5 scallions, cut into 1-inch pieces
Basmati rice with cilantro (or orzo with spinach and butter), for serving
Lime wedges and a side of raita (yogurt sauce with vegetables), for serving

GRILLED TANDOORI LAMB MEATBALLS

These tasty meat skewers can be cooked indoors under the broiler but are best on the grill! From the Meatball Cookbook Bible....

Provided by loof751

Categories     Meatballs

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 14



Grilled Tandoori Lamb Meatballs image

Steps:

  • Mince the garlic and chop the scallions.
  • Combine the yogurt, egg, garlic, scallions, paprika, coriander, cumin, sugar, ginger, cinnamon, cayenne, and breadcrumbs and mix well. Add the lamb and salt as desired and mix well.
  • Divide mixture into 8-12 portions and form each into a sausage shape. Insert a metal or bamboo (presoaked) skewer into each sausage so that the tip is almost to the end of the meat.
  • Grill or broil for 6-8 minutes, turning gently to cook all sides.

Nutrition Facts : Calories 521.1, Fat 37.1, SaturatedFat 15.8, Cholesterol 154.1, Sodium 221.3, Carbohydrate 17.4, Fiber 2.8, Sugar 4.1, Protein 29.2

1/2 cup plain yogurt
1 egg
3 garlic cloves
3 scallions
2 tablespoons paprika
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon sugar
2 teaspoons ginger
1/8 teaspoon cinnamon
1/4 teaspoon cayenne
1/2 cup breadcrumbs
1 1/4 lbs ground lamb
salt (to taste)

GRILLED TANDOORI LAMB

Provided by Mark Bittman

Categories     Lamb     Low/No Sugar     Backyard BBQ     Dinner     Meat     Summer     Grill/Barbecue     Bon Appétit     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 13



Grilled Tandoori Lamb image

Steps:

  • Spray grill rack with nonstick spray; prepare barbecue (medium-high heat). Grill lamb 25 minutes for medium-rare (internal temperature at the thickest part of meat should be 125°F). Let lamb rest 5 minutes before slicing.

In dry skillet, toast until aromatic:
2 tablespoons cumin seeds
2 teaspoons fennel seeds
2 teaspoons cardamom seeds
1/2 teaspoon whole black peppercorns
Grind cooled spices in spice mill with:
1 1/2 teaspoons dried crushed red pepper
Transfer spice blend to small bowl and mix in:
6 tablespoons olive oil
2 tablespoons minced fresh ginger
4 garlic cloves, pressed
Rub mixture all over, then cover and refrigerate 3 hours:
1 5 3/4-pound leg of lamb, boned and butterflied (about 4 pounds boned)

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