Tandoori-Grilled Lamb Kebabs

Ingredients:

• 1 tsp ground cumin
• 1 teaspoon Garam masala spice mix
• Seeds of 3 cardamom pods (1/2 tsp ground in a mortar and pestle)
• 1 tsp onion powder
• 3 tablespoons canned minced garlic or 8 minced cloves
• 1 cup natural yogurt
• 2 tbsp. sweet paprika
• 2 tsp crushed black pepper
• 1/2 cup chopped cilantro leaves, plus more for garnish
• 2 teaspoons coarse salt or Hawaiian sea salt
• 3 tbsp Indian curry powder (see recipe spice mixes)
• 450 g of boneless leg of lamb, trimmed of sinew and fat and cut into 2.5 cm cubes
• 4 wooden skewers (soak in water for 2 hours) or 4 metal skewers
• 4 - 5 green onions, cut into 2.5 cm pieces
• Basmati rice with cilantro (or Orzo pasta with green onions and butter) for serving
• Lime wedges and a little raita sauce (a yogurt sauce with vegetables) to serve

Preparation:

1. In a dry frying pan over low heat, heat cumin and spices Garam masala and cordamom until fragrant, about 1-2 minutes. Add the onion powder and garlic, then transfer the mixture to a bowl. Add the yogurt, paprika, curry powder, cilantro, salt, and pepper.
2. Thread 4 lamb cubes onto each skewer, alternating them with green onion pieces, leaving about 1/3 of the skewer as a handle. Arrange them in a shallow glass dish and pour the yogurt mixture over them (turning as needed to completely coat the meat). Marinate in the refrigerator for at least an hour or overnight.
3. Grease the grill with an oiled paper towel and preheat to medium-high heat. Angle the skewers to create nice grill stripes and grill for 3-4 minutes per side for medium-rare, 5-6 minutes per side for medium. Transfer the skewers to a serving platter and garnish with lime wedges and cilantro.
   
   Serve the kebabs with cilantro basmati rice or orzo with green onions and butter, and optionally raita (a yogurt-vegetable sauce).