Afghani Lamb Kebabs with Maazah Chutney

Afghani Lamb Kebabs with Maazah Chutney


  • ¾ cup plain whole milk yogurt
  • 2 Tablespoons lemon juice
  • 3 garlic cloves, minced
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 pounds leg of lamb or lamb shoulder, cut into 1-inch cubes
  • 1 cup Maazah Chutney


In a medium bowl, combine the yogurt, lemon juice, garlic, cumin, turmeric, salt, and pepper. Add cubed lamb and toss well to coat. Refrigerate for 4 hours, or overnight.

Preheat grill to medium-high. Thread the marinated lamb onto skewers and grill until lamb is cooked through, but still slightly pink in the center. These can also be broiled in the oven. Serve with a drizzle of Maazah chutney (plus a bowl for dipping), over rice, or with warm naan bread.