Tandoori Lamb Skewers with Yogurt Sauce
- 500 grams Lamb fillet
- freshly ground peppers
- 2 Tbsps lemon juice
- 2 garlic cloves
- 2 scallions
- 200 grams Yogurt (0.1% fat)
- 2 Tbsps olive oil
- 2 tsps Tandoori spice mix (Combination of cumin, nutmeg, coriander, pepper, paprika, turmeric)
- 2 tsps freshly grated ginger
- 1 Tbsp finely chopped mint
Rinse the lamb, pat dry, and cut into bite-sized cubes. Thread the lamb cubes onto skewers, season with salt and pepper and drizzle with lemon juice. Let stand for about 30 minutes.
For the yogurt sauce: Peel and mince the garlic. Rinse the scallions and slice thinly. Add the garlic and scallions to the yogurt along with the olive oil, spice mix and ginger. Mix well to combine. Brush about 1/4 of the yogurt sauce onto the lamb skewers and let marinate overnight in the refrigerator. Transfer the remaining yogurt sauce to a small serving bowl, cover and refrigerate.
Preheat the oven's broiler to high. Line a baking sheet with aluminum foil. Place the skewers onto the baking sheet and broil for 6-8 minutes, flipping once halfway. Remove from the oven, garnish with finely chopped mint and serve with the remaining yogurt sauce on the side.