Special delivery: Sign up for the free Marlin email newsletter. Subscribe to Marlin magazine and get a year of highly collectible, keepsake editions – plus access to the digital edition and archives.
Tender marinated lamb shoulder grilled to perfection and served with a refreshing mint yogurt sauce and crunchy cucumber. Pair with a Tito’s Tincture Cocktail and bring the taste of Indian cuisine to your table.
Ingredients | Serves 4-6
- 1 lb. Grand Western lamb shoulder, cleaned and cut into 2-inch cubes
- Salt and freshly cracked black pepper
- Fresh cilantro and sliced cucumber
For the marinade
- 1 tsp. kosher salt
- 1 tsp. chile powder
- 1 tsp. turmeric powder
- 1 tsp. garam masala
- 1 Tbsp. coriander
- 1 tsp. ground cumin
- 2 tsp. fresh ginger, grated
- 4 cloves garlic, grated
- ½ cup Greek yogurt, full-fat
For the yogurt sauce
- ½ cup Greek yogurt, full-fat
- 2 Tbsp. fresh mint, chopped
- 1 Tbsp. extra-virgin olive oil
- ½ tsp. kosher salt
- ¼ tsp. freshly cracked black pepper
- 1 clove garlic, grated
- 1 lemon, zested
- 1 cup cucumber, finely shredded
Preparation
- Combine the marinade ingredients and mix well. Marinate lamb for at least eight hours in the refrigerator, preferably overnight; remove from refrigerator at least 30 minutes before cooking.
- Heat grill to 400 degrees.
- Mix ingredients for the yogurt sauce in a medium-small bowl and set aside.
- Carefully skewer lamb cubes onto metal skewers, and season with salt and freshly cracked black pepper.
- Grill the lamb skewers for approximately seven minutes per side.
- Serve with fresh cilantro, sliced cucumber and the yogurt sauce.
Sponsored by Tito’s Handmade Vodka and Cheney Brothers Inc.
