Punjabi Lamb Kebabs

• 3/4 cup whole-milk yogurt (preferably Greek)
• 6 tablespoons mustard oil or extra virgin olive oil
• 1 1/4 teaspoons salt
• 1 teaspoon cayenne pepper
• 2 cloves garlic, crushed to a pulp
• 2 teaspoons finely grated peeled fresh ginger
• 2 teaspoons garam masala (store-bought is fine)
• 2 1/2 pounds boneless lamb from the leg, cut into 1-inch cubes
• 3 tablespoons melted butter
• 1 teaspoon store-bought chaat masala, or see suggestion above

1. Put the yogurt in a cloth-lined colander set in the sink.
2. Leave 1015 minutes.
3. Put the drained yogurt in a bowl.
4. Add the oil, salt, cayenne, garlic, ginger, and garam masala and beat well with a whisk to mix.
5. Add the meat and mix again.
6. Cover and refrigerate overnight or as long as 24 hours.
7. Preheat broiler.
8. Push 4 skewers through the centers of the lamb cubes, dividing them up equally.
9. Leave the marinade behind.
10. Brush generously with the melted butter.
11. Rest the two ends of each skewer on the rim of a broiling tray (the tray catches the drips and the kebabs stay in suspension) and place the tray about 5 inches from the source of heat.
12. Broil 57 minutes on the first side and another 57 minutes on the opposite or until the kebabs are done to your taste.
13. Sprinkle the chaat masala over the top.

wholemilk yogurt, mustard oil, salt, cayenne pepper, garlic, fresh ginger, garam masala, butter, storebought chaat masala

Taken from www.epicurious.com/recipes/food/views/punjabi-lamb-kebabs-373791 (may not work)