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August 3, 2023

Charred Tandoori Leg of Lamb Kabob with Charred Lemon Hummus


Recipe Provided By
Chef Daryl Shular, CMC


Charred Tandoori Leg of Lamb Kabob with Charred Lemon Hummus



Spice Rub:

  • 2 ounces olive oil
  • 3 tablespoons cumin, ground
  • 2 tablespoons paprika
  • 1 tablespoon granulated garlic
  • 1/2 tablespoon ground ginger
  • 2 teaspoons ground coriander
  • 2 teaspoons cardamom
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, course ground 


  • Toasted chapati, Charred Lemon Hummus (recipe follows), shaved fennel, lettuce, tomatoes, sliced cucumbers 

Charred Lemon Hummus (makes about 2-1/2 cups):

  • 2 lemons, halved and charred
  • 2 cups garbanzo beans
  • 2 ounces tahini
  • 1 ounce olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon cumin, ground


For the Spice Rub: In a bowl, combine oil, cumin, paprika, garlic, ginger, coriander, cardamom, salt and pepper; stir until smooth. 

Generously rub pre-cubed cooked lamb until evenly coated; assemble lamb onto wooden skewers. Place skewers on grill, cooking on all sides until evenly charred. Remove from heat and serve hot with Charred Lemon-Hummus and garnishes. 

For the Charred Lemon Hummus: In a food processor, combine lemons, beans, tahini, oil, salt, pepper and cumin; blend until smooth. Store in a clean container; refrigerate until time of use.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.


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