Stone-Cooked Kebabs (Pathar Pe Bane Kebab)

Yogurt marinades are common in Indian and Middle Eastern cuisine. Tke lactic acid work to tenderize the meat. You can buy ginger-garlic paste and garam masala at Indian markets and online.

Serves: 4Hands-on: 30 minutesTotal: 3 hours 30 minutesDifficulty: Medium

Serves: 4


  • 2 Tbsp. vegetable oil, divided
  • 1 medium red onion, peeled and minced
  • 1⁄2 cup plain low-fat yogurt
  • 1⁄2 tsp. garam masala
  • 2 tsp. prepared ginger-garlic paste
  • 1 1⁄2 tsp. salt
  • 1⁄2 Tbsp. dried mint
  • Juice of 1⁄2 medium lemon
  • 1 lb. boneless lean lamb


  • In a small skillet, heat 1 tablespoon oil. Add onion and sauté until well browned. Remove from heat and place in a bowl. Add the yogurt, spice mix, ginger paste, salt, mint, and lemon juice to the onion. Mix well and set aside.
  • Using a mallet, flatten the lamb. Cut into 2 1⁄2-by-1 1⁄2-inch slices. Add the lamb slices to the marinade and mix well. Cover, and marinate in the refrigerator for at least 3 hours.
  • In a medium skillet, heat 1 tablespoon oil. Shake off excess marinade from lamb slices, and place 1 or 2 slices at a time in the skillet; cook until golden brown on each side, about 6 minutes. Ensure that the lamb is cooked through. Continue until all the lamb slices are cooked.