Wash and pat dry the lamb cubes. Keep the lamb cubes about 1 inch long; chop any bigger piece for even cooking. Set aside.
Prepare marinade by adding the yogurt in a large bowl. Then add to it ginger & garlic paste, turmeric powder, cumin powder, chili powder, garam masala, lemon juice and salt. Whisk everything well to make a homogeneous marinade.
Add the lamb cubes to the yogurt marinade and coat them well with the mixture using a spatula. Make sure each lamb cube is thoroughly coated with yogurt marinade so that each cube can soak up all the flavors as best as possible. Cover the bowl with a cling wrap and let it chill in refrigerator for 4 hours or upto overnight.
When you are ready to grill, preheat your oven to 200 C / 400 F. Place a wire rack on top of a baking sheet. We will place the lamb skewers on top of wire rack with a baking sheet below and broil them in the oven; this will ensure even heat circulation around the meat and cook it evenly without making it soggy in its own liquid.
Take the lamb out from refrigerator and skewer them in metal or bamboo skewers retaining 4 to 5 cubes in each skewer. If using bamboo skewers, soak the skewers in water for 30 minutes before using so that they don’t burn while grilling.
Place the lamb skewers on top of the wire rack. Place the wire rack along with the baking sheet at top most level of your oven; the baking sheet below wire rack will catch all the dripping liquid from lamb cubes making the clean up very easy.
Broil the lamb skewers for 10 to 15 minutes. Then take them out and flip over. Broil them again for another 15 minutes or until the lamb is cooked according to your liking. We like them charred which is why we cook them a little longer.
Serve the hot and spicy Tandoori lamb with onion slivers and yogurt-mint chutney garnishing with freshly chopped cilantro. Enjoy!
Recipe by Flavor Quotient at http://www.flavorquotient.com/2018/08/tandoori-lamb-skewers/