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Tandoori Lamb – How to Make Grilled Tandoori-Style Lamb Skewers ctm magazine

Learn how to make Tandoori Lamb! Go to https://foodwishes.blogspot.com/2017/07/grilled-tandoori-lamb-hold-tandoor.html for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this grilled Tandoori-Style Lamb Skewers recipe!



  • MrFlyingSourcer on February 14, 2019

    I can say my Indian grandmother approved of this recipe when I cooked dinner yesterday evening. Well done lad

  • Anthony Heslop on February 18, 2019

    This chef has serious issues like

  • Jeoka Gem on February 28, 2019

    6:26 "Cilantro" is called "Coriander" on some "British baking show"? I don't "get" it(?).
    Can somebody help me? "Somebody?….Anybody?" (…from that cult American show, "The Breakfast Club" ;-)) )

  • Purnendu Raut on April 4, 2019

    Dear Chef John,
    Recommend you to add cold pressed mustard oil.

    Just heat Mustard oil till just smoking. Cool it till 60°C and then mix with the yogurt spice mixture. This will help to release aromas from spices and also thin down the yogurt a little. Then marinate Lamb Chunks for 8 hours and then cook on skewers.

  • John Dripper on April 7, 2019

    Tandoori chicken with sum butter nun is heavenly lemme tell u <3 😉

  • Antonio Montana on April 17, 2019

    Yo Chef J. Dem sliders look awwwwwwesome !!

  • ebzzzz1 on May 6, 2019

    I only wait for him to say Enjoooy!!!

  • Sad Sod on June 1, 2019

    Nice mmm but you do sound like big bird from sesame street.

  • John Edwards on June 26, 2019

    Chef, think you for this. My wife loves tandori chicken, which I make every once in a while, using bottled sauce (from a local India food shop) Now I can make my own marinade.

  • KimmyL1977 on June 30, 2019

    Lol @ "a moo-te point" lol Hmmm looks good

  • P S on July 20, 2019

    Vlad … AKA John the Impaler 🙂

  • Gurmeet Thindh on July 29, 2019

    a sprinkle of Chat Masala over the kababs before serving could have done wonder

  • JustforKix on August 30, 2019

    Thank you thank you thank you so much. Once again, you have saved my life. Making this for tomorrow!

  • Ed Healy on September 18, 2019

    This dish was great. My mom thought it was too lemony. So maybe cut out the lemon juice

  • jota jota on October 22, 2019

    Why talk with ? emphasis in the middle of all the sentences, had to mute it

  • Epitaph on October 23, 2019

    It really should be burned to crisp

  • saubhagya1988 on December 25, 2019

    Add mustard oil and it will take it a whole new level

  • Philo68 on February 18, 2020

    A moot point? Don’t go pointing that bloody moot at me! There’ll be trouble…

  • Divine ManKind on February 23, 2020

    Im cooking these drunk .

  • Sarco Human on March 19, 2020

    They eat cow in goa india

  • badsport2008 on April 1, 2020

    I could listen to Chef John all day

  • Cooking & Sewing with Naseem on April 21, 2020


  • Muhammad Hisan on April 24, 2020

    In India, we love our beef !! ♥️ This recipe is amazing

  • Santhosh Kumar Rajendran on June 23, 2020

    The lamb is not tender..I cook this once a week.it takes me min 1h 30minutes to grill it for tender and juicy meat.

  • Arnobization on July 30, 2020

    We in India prefer to give a ghee brush instead of vegetable oil. The favour improves by a ton.

  • kaushik mishra on August 13, 2020

    Can we have the temperature of the grill and the kabab ?

  • Milton Pre on August 19, 2020

    During the marination also add mustard oil also please never use tissues to drain out marination from food as the moisture could make the tissues stick on the food items it's ok if the marination drops down while or at the most you can adjust the quantity of marination while applying it on the food items otherwise the other ingredients and overall look was all spot on

  • Atisha Rahbar on October 6, 2020

    The reason it doesnt have that vibrant red color is because you skipped the kashmiri red chilli powder.

  • Sayantika Biswas on December 17, 2020

    Would have been the greatest if the marinade was cooked to make a sauce. <3

  • YA-ALLAH Farms OFFICIAL on December 25, 2020

    Awesome Recipe thanks

  • Lawrence Taylor on December 28, 2020

    I had a Karma run over my Dogma.

  • إبن إسحاق on January 11, 2021

    Hears a white guy's voice: 🙄
    Hears it's chef John: 😃

  • Edmund Pankau on February 11, 2021

    Chef John actually just referenced Daft Punk. My two passions: great music and great food.

  • Owen Gordon on February 17, 2021

    Would this work will with venison?

  • Surfwell Therapy on March 13, 2021

    I love your commentary!

  • S D'Silva on March 19, 2021

    Noooooo … You shouldnt wipe that marinade .. that's gold😭😭😭

  • MM natural on May 6, 2021


  • MM natural on May 6, 2021


  • Richard Brookes on May 23, 2021

    2 things. Put the slat on just before cooking and not when marinading otherwise it dehydrates the meat. Secondly, is this guy intentionally making his voice that annoying? It's like a bad comedy sketch….

  • D-wreck B-check on July 13, 2021

    Man, great food but the cadence of his speech is annoying.

  • Aditya Bondyopadhyay on August 27, 2021

    Pretty close to the real thing Chef John, thank you, but I am surprised that in your choice of meats, you forgot to mention G.O.A.T.. 😳

    That is what 99.9 percent of grilled tandoori meats are made of, in India and Pakistan and Afghanistan and Bangladesh…you get the picture 😇😇

  • edwin barnett on September 11, 2021

    you are an awesome chef…..every video of yours is fire……..bless you master john

  • Lindsey Martin on October 7, 2021

    I've cooked so many of your recipes and they never disappoint 😋

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