Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 1 cup of plain unsweetened yogurt, 0.5 cup of fresh chopped parsley, 2 tablespoons of fresh chopped oregano, 4 minced garlic cloves, 3 tablespoons of red wine vinegar, 2 tablespoons of olive oil, 1.5 teaspoons of ground cardamom, 1 teaspoon of smoked paprika, 0.5 teaspoon of ground cumin, 1.5 teaspoons of salt, and 1 teaspoon of black pepper in a large bowl.

2. 2

   Add 1 kilogram of boneless lamb shoulder, cut into 3-4 cm cubes, to the marinade mixture, ensuring all pieces are thoroughly coated.

3. 3

   Cover the bowl and refrigerate the marinated lamb for a minimum of 4 hours, or preferably overnight, to allow the flavors to meld and the meat to tenderize.

4. 4

   Preheat a tandoor oven to very high heat, around 250-280°C (480-530°F), or as hot as it can safely get.

5. 5

   Thread the marinated lamb cubes onto metal skewers, leaving a small space between each piece to ensure even cooking.

6. 6

   Carefully lower the skewers into the preheated tandoor, baking the lamb for 18-22 minutes, turning them occasionally until the lamb is charred on the outside and cooked to your desired doneness inside.

7. 7

   Remove the lamb skewers from the tandoor, let them rest for 5 minutes, and serve immediately with fresh lemon wedges.