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