Ingredients

• 300g Mutton Spleen (Suvarotti), cut into large chunks
• 1/2 cup Greek Yogurt
• 1 tbsp Ginger-Garlic Paste
• 1 tsp Turmeric Powder
• 1 tbsp Red Chili Powder or Paprika
• 1 tsp Cumin Powder
• 1 tsp Garam Masala
• 1 tbsp Lemon Juice
• 1 tbsp Olive Oil
• Salt and Black Pepper to taste
• Skewers (if using)

Instructions

1. Par-cook the Spleen: Boil the spleen chunks in water with a pinch of turmeric for 5-7 minutes. This firms up the spleen and makes it easier to marinate and grill. Drain and pat dry.
2. Marinate: In a bowl, mix yogurt, ginger-garlic paste, all spice powders, lemon juice, olive oil, salt, and pepper. Add the spleen chunks and coat them thoroughly. Let it marinate for at least 1 hour, or overnight in the refrigerator for best results.
3. Prepare for Grilling: If using skewers, thread the marinated spleen chunks onto them. You can alternate with chunks of onion, bell peppers, and tomatoes if desired.
4. Grill: Preheat your grill to medium-high heat. Place the spleen chunks or skewers on the grill. Cook for 8-10 minutes, turning occasionally, until they are nicely charred and cooked through.
5. Serve: Let the grilled suvarotti rest for a few minutes. Serve hot with a side of mint chutney and fresh salad.