Simple Indian Tandoori Lamb Skewers Recipe

45 minutes easy dinner ideas grilling recipes high protein meals lamb recipes summer recipes

I’ll never forget the first time I tasted real tandoori lamb — it was smoky, deeply spiced, and so juicy it practically melted. I always assumed dishes like that were best left to restaurants. But after years of experimenting, I finally created a version that hits all those same bold flavors… with way less effort.

This recipe is full of those warming Indian spices, creamy yogurt to tenderize the lamb, and a hint of lemon to brighten everything up. It’s surprisingly easy to pull off, and it always turns dinner into something unforgettable — whether it’s a casual grill night or something a little more special.

Ingredients

For the Marinade:

1.5 lbs lamb shoulder or leg, cut into 1.5-inch cubes
¾ cup plain Greek yogurt
2 tbsp lemon juice
2 garlic cloves, minced
1 tbsp fresh ginger, grated
2 tsp ground cumin
2 tsp paprika
1 tsp ground coriander
1 tsp turmeric
½ tsp cayenne pepper (optional for heat)
1½ tsp salt

For Grilling:

Metal or soaked wooden skewers
Olive oil for brushing

Instructions

Make the marinade: In a large bowl, whisk together yogurt, lemon juice, garlic, ginger, and all the spices.
Add lamb cubes to the bowl and toss until fully coated. Cover and refrigerate for at least 4 hours, or overnight for best flavor.
Thread lamb onto skewers, shaking off excess marinade. Let sit at room temp for 20 minutes while you heat the grill.
Preheat grill to medium-high heat (about 400°F). Lightly oil the grates.
Grill skewers for 10–12 minutes, turning occasionally, until charred outside and juicy inside. Internal temp should be around 135–140°F for medium.
Rest 5 minutes before serving with a squeeze of lemon or fresh cilantro.

Sarah’s Tips

No grill? Broil the skewers on a sheet pan for 10–12 minutes, flipping halfway.
These are amazing tucked into warm naan with a drizzle of yogurt sauce or mango chutney.
Great for meal prep — the flavor only deepens by the next day.