|Boneless lamb||14 Ounce, cut into 1-inch cubes|
|Vegetable oil||2 Tablespoon (For Basting)|
|Plain low fat yogurt||3⁄4 Cup (12 tbs)|
|Ginger paste||2 Teaspoon|
|Garlic paste||2 Teaspoon|
|Tandoori masala||1 1⁄2 Teaspoon|
|Garam masala||1 Teaspoon|
|Hot chili powder||1 Teaspoon (Or To Taste)|
|Mango powder/1 teaspoon lemon juice||1 Teaspoon|
|Meat tenderizer||1 Teaspoon (Used According To Label Instructions)|
First make the marinade by mixing together the marinade ingredients in a bowl.
Add the lamb and mix well.
Cover and marinate in the refrigerator for 5-6 hours or preferably overnight.
Bring to room temperature before cooking.
Thread the lamb pieces onto skewers.
Grill or broil, turning and basting every few minutes, until cooked through but still juicy (about 15-20 minutes).
Remove from skewers and serve on toothpicks with pudina chutney as an appetizer, or as a main meal along with a legume dish, a vegetable dish, naan or chapati, and raita.