Tandoori Leg of Lamb Kabobs

Tandoori-spiced leg of lamb, grilled to perfection and served on skewers with bell peppers and onions, is a treat for your taste buds. This recipe is perfect for parties outside, and the delicious taste will wow your guests.

Ingredients:

• 1 leg of lamb, boneless and cut into 1-inch cubes
• 1 cup plain yogurt
• 2 tablespoons tandoori spice blend
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 red bell pepper, cut into chunks
• 1 green bell pepper, cut into chunks
• 1 red onion, cut into chunks
• Wooden skewers, soaked in water for 30 minutes

Instructions:

In a large bowl, combine yogurt, tandoori spice blend, lemon juice, minced garlic, grated ginger, salt, and black pepper to make the marinade

Add the lamb cubes to the marinade and toss to coat evenly

Cover and refrigerate for at least 2 hours, or overnight for best results

Preheat your grill to medium-high heat

Thread marinated lamb cubes onto the soaked wooden skewers, alternating with chunks of red and green bell peppers, and red onion

Grill the kabobs for about 10-15 minutes, turning occasionally, until the lamb is cooked to your desired level of doneness and the vegetables are charred and tender

Serve the tandoori leg of lamb kabobs hot, garnished with fresh cilantro and lemon wedges

Enjoy your delicious tandoori leg of lamb kabobs!