I can’t tell you how tender and succulent this meat was! The secret?… double marination… the first is for an hour simply with lime juice, olive oil, chili powder, and salt. The combination of the acid in the lime juice and the fat in the olive oil tenderizes the meat and gives it a tangy flavor that lifts all the second marinade flavors to the next level of deliciousness. The second marinade comprises a base of yogurt, ginger, garlic, then Indian spices such as garam masala, fenugreek, chili powder, nutmeg, mace, cloves, cardamom, and caraway seeds.
We grilled on the Big Green Egg, starting with indirect heat and then direct heat for the final perfect grilled char… check my highlights under Big Green Egg to see these beauts cooking!