1 lb. tender lamb


To be grounded to a paste :
1/2 tsp pepper
1/2 tsp ginger powder
1 tsp cumin powder
1 1/2 tsp coriander powder
5-6 flakes of garlic, crushed
1 tsp chilli powder
Lemon juice or vinegar to mix
1 tbsp cooking oil
Salt to taste

Cut the lamb into squares and rub the paste all over it. Marinate for 4 -5 hours.
Brush the lamb with some oil and put it through the skewers and grill the kababs on a hot oven.
Turn them over freqently, brushing more oil if required.