Grilled Tandoori-Style Lamb Skewers

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1 teaspoon cumin powder

1 teaspoon garam masala

Seeds from 3 cardamom pods (1/2 teaspoon ground in mortar and pestle)

1 teaspoon onion powder

3 tablespoons bottled minced garlic or 8 cloves minced

1 cup plain yogurt

2 tablespoons sweet paprika

3 tablespoons Indian curry powder

1/2 cup chopped cilantro leaves, plus leaves for garnish

2 teaspoons kosher salt or Hawaiian sea salt

2 teaspoons cracked black pepper

1 pound boneless leg of lamb, trimmed and cut into 1-inch cubes

4 wooden skewers (soaked for 2 hours in water) or 4 metal skewers

4 to 5 scallions, cut into 1-inch pieces

Basmati rice with cilantro (or orzo with spinach and butter), for serving

Lime wedges and a side of raita (yogurt sauce with vegetables), for serving

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