Maharaj Indian Grill-Inspired Tandoori Lamb Kebabs with Mint Yogurt Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

Tender lamb chunks marinated in spiced yogurt and grilled to perfection, served with a cooling mint yogurt sauce for balance. This indian-inspired lamb ready in about 35 minutes blends lamb leg, cut into 1-inch cubes, plain yogurt, garlic cloves, minced into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 380 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs lamb leg, cut into 1-inch cubes
• 1 cup plain yogurt
• 4 cloves garlic cloves, minced
• 1 tbsp ginger, grated
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp garam masala
• 1 tsp paprika
• 1/2 tsp turmeric powder
• 2 tbsp lemon juice
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh mint leaves, chopped
• 1/2 cup plain yogurt (for sauce)
• 1 tbsp lemon juice (for sauce)
• 1/4 tsp salt (for sauce)
• 1/4 tsp black pepper (for sauce)

Instructions

1. Step 1: In a large bowl, combine 1 cup plain yogurt, 4 minced garlic cloves, 1 tbsp grated ginger, 2 tsp ground cumin, 2 tsp ground coriander, 1 tsp garam masala, 1 tsp paprika, 1/2 tsp turmeric powder, 2 tbsp lemon juice, 1 tsp salt, and 1/2 tsp black pepper. Stir well to make the marinade.
2. Step 2: Add 1.5 lbs cubed lamb leg to the marinade, tossing to coat thoroughly. Cover and refrigerate for at least 4 hours, preferably overnight.
3. Step 3: Preheat grill or grill pan to medium-high heat. Thread marinated lamb cubes onto skewers, leaving a little space between pieces.
4. Step 4: Grill the lamb kebabs for 10-12 minutes, turning every 3 minutes until cooked through and slightly charred on edges.
5. Step 5: Meanwhile, prepare the mint yogurt sauce by mixing 1/2 cup plain yogurt, 1/4 cup chopped fresh mint leaves, 1 tbsp lemon juice, 1/4 tsp salt, and 1/4 tsp black pepper in a small bowl.
6. Step 6: Serve the hot lamb kebabs with the chilled mint yogurt sauce alongside.