2 tbsp garam masala

1 tbsp paprika

1 tbsp grtaed fresh ginger

3 garlic cloves,minced

2 tbsp chili powder

1 tsp salt

1 tsp grated lemon zest plus 2 tbsp juice

1/2 cup plain Greek yogurt

1/4 cup vegetable oil

1  1/2 pounds extra-large shrimp (21 to 25 per pound), peeled and deveined

  1. Combine garamm masala,paprika,ginger, garlic, chili powder, salt, and lemon zest and juice in large bowl.Stir yogurt and 1/2 tsp spice mixture together in second bowl.
  2. Add oil to remaining spice mixture and stir to combine, breaking up any clumps. Add shrimp to bowl with spice paste and toss to coat. Thread shrimp evenly onto four 12-inch metal skewers.
  3. Grill skewers over hot fire until shrimp are lightly charred and opaque throughout, 2 to 3 minutes per side. Serve shrimp with yogurt sauce

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