Ingredients
1 cup plain yoghurt
½ cup lemon juice
¼ cup finely minced onion
2 cloves crushed garlic
½ tsp SIDS CRAZY SALT
1 tbsp grated ginger
2 tsp garam masala
2 tsp paprika
1 tsp ground cumin
½ tsp turmeric powder
½ tsp cayenne pepper
1 kg boneless lamb shoulder, cut into 3 cm pieces
2 tsp salt, divided
1 tbsp rice bran oil
½ cup chopped coriander
4 small lemon wedges
1 medium red onion, sliced
Spicy coriander chutney
Directions
Whisk yoghurt, lemon juice, onion, garlic, SIDS CRAZY SALT, ginger, garam masala, paprika, cumin, turmeric, and cayenne pepper together in a bowl until combined.
Toss lamb and salt into marinade then mix until lamb pieces are coated evenly. Cover mixture with plastic wrap and refrigerate overnight, or at least 4 hours.
Preheat grill for medium heat and lightly oil the grate.
Skewer lamb pieces so they barely touch. Wipe off excess marinade with a paper towel. Brush with oil and sprinkle with salt.
Grill skewers on medium heat until lamb springs back to the touch, about 5-7 minutes on each side.
Garnish with red onions, lemon wedges, and chopped coriander as desired.
