Grilled Tandoori Lamb.

In a medium bowl, add yogurt, onion, lemon juice, garlic and ginger; stir until well combined.

Season mixture with garam masala, paprika, cumin, turmeric, and cayenne pepper together.

Add lamb to the mixture along with salt.

Cover with plastic wrap and refrigerate overnight.

Add the meat to skewers, making sure they don’t touch.

Clean excess marinade off using a paper towel.

Brush with vegetable oil and salt.

Preheat grill for medium heat.

Grease with oil.

Add skewers to hot grill and cook for about 5-7 minutes on each side.

Garnish with red onions, lemon wedges, and chopped cilantro as desired.