Indian Masala Lamb and Pearl Onion Kebabs with Indian Masala Greek Yogurt and Lime Dipping Sauce
Ingredients
Indian Masala Greek Yogurt And Lime Dipping Sauce Ingredients
- 1 cup Whole milk Greek yogurt
- 1/4 cup SupHerb Farms Fusions® Indian Masala
- 1 1/4 tsp Salt
- 2 tbsp Lime juice
Kebab Ingredients
- 1 cup Whole milk Greek yogurt
- 1/4 cup SupHerb Farms Fusions® Indian Masala
- 1 1/4 teaspoons Salt
- 2 tbsp Lime juice
- 1 tbsp SupHerb Farms Fresh Frozen Ginger Purée
- 2 1/2 lbs Lamb loin chop — cut into 1″ cubes
- 3 tbsp Butter — melted
- 1 lb Pearl onions — frozen
Categories
- Categories: Asian, Indian, Middle Eastern
- Ingredients: Entrees, Lamb
Preparation
Indian Masala Greek Yogurt And Lime Dipping Sauce Preparation
- Mix all Indian Masala Greek Yogurt and Lime Dipping Sauce ingredients well in a bowl.
Kebab Preparation
- Place yogurt in a bowl and add salt, SupHerb Farms Fusions® Indian Masala, lime juice and SupHerb Farms Fresh Frozen Ginger Purée. Mix well then add lamb and toss until coated. Cover and refrigerate overnight; up to 24 hours.
- Preheat broiler.
- Skewer lamb cubes and pearl onion, dividing them equally (2 cubes of lamb and 1 pearl onion). Leave marinade behind then brush each skewer generously with melted butter.
- Place skewers on a broiling tray so that each end rests on the rim of the tray. Place tray about 5″ from source of heat.
- Broil 5-7 minutes on the first side and another 5-7 minutes on the opposite or until the kebabs are done to your taste. Serve with dipping sauce.
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