Lamb Boti Kebab

Step 1

Place the lamb on a cutting board and cut it into 1.5-inch cubes, cutting crosswise against the grain of the meat so each piece is a rough cube shape.

Step 2

Peel the ginger and finely mince it until the pieces are smaller than a grain of rice, about the size of pencil-tip dots.

Step 3

Peel the garlic cloves and mince them until they are about the same size as the minced ginger — smaller than a grain of rice.

Step 4

In a medium bowl, combine the yogurt, minced ginger, minced garlic, cumin, coriander, chili powder, and lemon juice.

Step 5

Stir the marinade with a spoon until everything is evenly mixed and no spice streaks remain, about 1 minute.

Step 6

Add the lamb cubes to the bowl with the marinade and stir gently with a spoon until every piece is coated all over.

Step 7

Cover the bowl with plastic wrap and place it in the refrigerator for 20 minutes while the flavors soak into the meat.

Step 8

Remove the lamb from the refrigerator and thread the cubes onto metal skewers, leaving a small gap between each piece so heat can reach all sides.

Step 9

Preheat your grill or grill pan to medium-high heat and wait until it is very hot — you should see smoke rising from the grates, about 3 minutes.

Step 10

Place the skewers on the hot grill and cook without moving them for 3 minutes until the bottom develops dark brown char lines.

Step 11

Using tongs, rotate each skewer one quarter turn clockwise and cook for another 3 minutes until a new side is charred dark brown.

Step 12

Rotate the skewers one more time and cook for 3 minutes until a third side is charred, then rotate once more for the final 2 minutes.

Step 13

Check for doneness: the lamb should feel firm when pressed with tongs and the juices should run clear, not pink, about 11 minutes total.

Step 14

Carefully slide the lamb pieces off the skewers onto a serving plate using the tongs.