Serves: 4
Total Calories: 427
1. Prepare the marinade. Then, place the lamb in a large non-reactive bowl. Add the marinade (saving about 1/4 cup to use for basting as you grill) and mix well, making sure all the pieces are well-coated. Cover the bowl and marinate the lamb in the refrigerator at least 12 and up to 36 hours. (To prevent potential salmonella contamination, never marinate poultry, meats, or seafood at room temperature.)
2. When ready to cook, prepare the finishing glaze. Then, thread the lamb pieces of skewers (4 to 5 per skewer), and discard the unused marinade. (If you prefer, immediately boil the marinade about 5 minutes and use it as a sauce. (Boiling kills any bacteria.)
3. Preheat a grill over high heat to 400°F to 425°F and grill the lamb skewers, turning and rotating as needed, until they are seared on all sides, about 5 minutes. Then move the skewers to the sides where the heat is lower and continue to grill until the lamb is tender, 20 to 25 minutes. Baste occasionally with the reserved marinade. During the last minute or so, baste with the finishing glaze and transfer to a serving platter lined with lemon and tomato wedges. Top with green chili peppers and serve.
VARIATION: Place the skewered pieces in a broiler tray and grill about 8 inches from the heating element, until charred all over, Then heat the oven to 450°F, cover the skewers with foil, and bake until the lamb is soft and tender, about 25 minutes.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Basic Grilled Lamb Tikka Kabaabs recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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