For the lamb kebabs:
½ cup yogurt
Juice of ½ lime
2 cloves garlic, minced
1 tsp cilantro, finally chopped
1 Tbs Spicewalla Tandoori Masala
1 tsp Kashmiri Chilli Powder
¼ tsp kosher salt
¼ tsp coarse black pepper
1 pound boneless leg of lamb meat, thinly sliced
Grilling skewers

For the slaw:
1 cup shredded cabbage
¼ tsp kosher salt
¼ tsp table black pepper
1 tsp granulated sugar
2 Tbs rice wine vinegar

For assembly:
4 roti or other flatbread such as naan or tortilla, lightly toasted
Sliced red onions, for garnish
Fresh cilantro leaves, for garnish

1. In a large mixing bowl, combine the yogurt, lime juice, garlic, cilantro, Tandoori Masala, Kashmiri Chilli Powder, salt, and pepper. Stir together to combine, taste and adjust seasoning to your liking. 
2. Add the sliced lamb and coat completely and evenly with the marinade. 
3. Cover and refrigerate for at least 30 mins or up to 2 hours. 
4. Heat your grill to high heat, if using wooden skewers soak them in water until ready to use.
5. Thread the sliced meat onto the skewers, being sure to not to overcrowd each piece so that there is more surface area to grill. Repeat until all the meat is skewered.
6. Place on the grill and cook for 8-10 minutes, turning every couple of minutes until nicely charred or until the internal temperature reads 140°F. Remove skewers from the grill and let rest for 10 minutes.
7. In a small mixing bowl, combine the cabbage, salt, black pepper, sugar, and rice wine vinegar. Stir together to combine, taste and adjust seasoning to your liking.
8. To assemble: Place about ¼ cup of the slaw onto the roti, top with a couple pieces of grilled lamb and garnish with red onions and cilantro leaves. Enjoy!