Indian dishes called tandoori mean that they are cooked over high heat in a traditional round tandoor, or oven. Many traditional Indian breads such as naan are also cooked in these ovens. But an outdoor grill does just as good a job, and these are some of the most flavorful morsels you will ever eat.
8 to 12 (8-inch) bamboo skewers
1/2 cup plain yogurt
1 large egg
3 garlic cloves, minced
3 scallions, chopped
1 tablespoon grated fresh ginger
2 tablespoons paprika
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon granulated sugar
1 teaspoon ground ginger
1/8 teaspoon ground cinnamon
1/2 cup plain breadcrumbs
11/4 pounds ground lamb
Salt and cayenne to taste
For dipping:
1 cup Cucumber Raita
1. Soak the bamboo skewers in cold water to cover. Prepare a medium-hot charcoal or gas grill, or preheat the oven broiler.
2. Combine yogurt, egg, garlic, scallions, ginger, paprika, coriander, cumin, sugar, ginger, cinnamon, and breadcrumbs, and mix well. Add lamb to the mixing bowl, season to taste with salt and cayenne, and mix well again.
3. Divide mixture into 8 to 12 portions, and form each portion into a sausage shape. Insert a skewer into each sausage so that the tip of the skewer is almost at the top of the meat.
4. Grill skewers for a total of 6 to 8 minutes, uncovered if using a charcoal grill, turning them gently with tongs to cook all sides. Serve immediately, accompanied by a bowl of Cucumber Raita for dipping.
Note: The lamb mixture can be prepared up to 1 day in advance and refrigerated, tightly covered. Also, the skewers can be grilled up to 2 days in advance and refrigerated, tightly covered. Reheat them in a 350°F oven, covered, for 10 to 12 minutes, or until hot.