Tandoori Lamb Kebabs Recipe

A delicious recipe for tandoori lamb kebabs, serve over naan bread with tomato and cucumbers.


800 g lamb fillets
3 Tablespoons tandoori sauce (from recipe below or store bought)
1 cup plain yogurt
1 Tablespoon lemon juice

Homemade Tandoori Sauce
1 1/2 cups plain yogurt
1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon crushed red pepper flakes
1 teaspoon salt
1/2 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon ground coriander
1/8 teaspoon ground cloves
1/8 teaspoon black pepper
2 tablespoons hot pepper sauce


If you are making your own tandoori sauce, begin by mixing the tandoori sauce ingredients together until creamy. Save leftovers for 2 weeks in an airtight container in the fridge.

Chop lamb into about 1 inch cubes, combine paste, yogurt and lemon juice, add lamb and marinate several hours or overnight.

Soak wooden skewers for at least 30 minutes before threading.

Thread lamb on skewers.

Cook lamb on BBQ or grill 5-10 minutes per side until desired doneness.