Tandoori Shish Kebabs

Makes 8 servings


1 Leg of lamb (5 to 6 lbs)

1 1/2 C plain yogurt

1/2 C pineapple juice

1 tsp Curry Powder

1 tsp salt

1/2 tsp ground ginger

1/8 tsp hot pepper sauce

1 small eggplant, sliced 1/2″ thick

1 zucchini, sliced 1/2″ thick

1 green pepper, seeded and cut into 1″ cubes

1 C cherry tomatoes

8 small white onions, pearl onions


  1. Trim fat from meat, cut into 1 1/2″ cubes
  2. Place in large bowl and combine with yogurt, pineapple juice, curry, salt, ginger and pepper sauce
  3. Cover bowl and refrigerate overnight, between 12 and 24 hours, stirring occasionally
  4. Remove meat from bowl, reserve marinade
  5. Arrange meat and vegetable pieces on skewers
  6. Grill under broiler or over hot coals
  7. Turn often and baste with reserved marinade, about 20 minutesimg_4132



One Comment Add yours

  1. Kathi says:

    This the post I will get every time a recipe is “translated”!

    Sent from my iPad



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