Peshwari Lamb Kebab Recipe

Cooking Directions

• STEP 1.In a bowl, mix together yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, and salt.
• STEP 2.Add the lamb pieces to the marinade and mix well. Let it marinate for at least 2 hours or overnight in the refrigerator.
• STEP 3.Preheat the grill or stovetop griddle. Thread the marinated lamb pieces onto skewers.
• STEP 4.Grill the kebabs for about 10-12 minutes, turning occasionally, until they are cooked through and slightly charred.
• STEP 5.Serve the Peshwari Lamb Kebabs hot with naan bread, mint chutney, and a squeeze of lemon juice.

Cooking Tips

• For extra tenderness, you can add a tablespoon of raw papaya paste to the marinade.
• Soak the wooden skewers in water for 30 minutes before threading the lamb to prevent them from burning.
• If you don't have a grill, you can cook the kebabs on a stovetop griddle or in the oven under the broiler.

Storage and Serving

• Leftover kebabs can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, you can either microwave them for a few seconds or warm them in a skillet over medium heat.
• Serve the Peshwari Lamb Kebabs as an appetizer or as a main course with rice or naan bread.