Smoky Char-Grilled Lamb Kabobs

1. Create Marinade

Blend the tomato paste, yogurt, dry mustard, salt, 0.5 cup of olive oil, lemon juice, ground coriander, cumin, turmeric, garam masala, cloves, mace, nutmeg, cinnamon, garlic, ginger, and cayenne pepper (optional) until smooth.

2. Marinate Lamb

Trim excess fat from the lamb and stab the meat cubes a few times with a knife. Combine the lamb and marinade in a bowl, ensuring each piece is well-coated. Cover and refrigerate for at least 4 hours or overnight.

3. Preheat Grill

Preheat your charcoal grill or broiler. If using a charcoal grill, wait until the coals are covered with a light gray ash. If using a broiler, preheat it to high.

4. Prepare Skewers

String the marinated lamb cubes onto skewers, leaving a bit of space between each piece for even cooking.

5. Cook Lamb

Position the grill rack about 4–5 inches from the flame. Place the skewers on the grill and cook the lamb for 7 to 10 minutes per side, basting occasionally with the remaining olive oil.

6. Garnish and Serve

Remove the skewers from the grill and transfer the lamb to a warm platter. Garnish with thinly sliced onion rings and serve immediately.