Start by preparing your shrimp: pat them dry thoroughly with paper towels to remove excess moisture, which helps in searing and achieving a smoky crust.
In a small bowl, whisk together Greek yogurt, minced garlic, grated ginger, garam masala, turmeric, cumin, lemon juice, oil, and a pinch of salt until smooth and well combined.
Add the shrimp to the marinade, tossing gently to coat each piece evenly. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Thread the marinated shrimp onto skewers, leaving some space between each for even cooking.
Heat your cast iron skillet over high heat until it starts to smoke slightly, about 2-3 minutes. This high temperature is key to creating that authentic smoky, charred exterior.
Place the skewers into the hot skillet and cook for about 2-3 minutes per side, using tongs to turn them. You’ll hear a sizzle and see the edges start to blacken and bubble.
Watch for the shrimp to turn opaque and pink with slightly charred edges—this means they're cooked through and have developed that smoky crust.
Once cooked, transfer the skewers to a plate and let rest for 2 minutes to allow juices to redistribute, ensuring they stay tender and flavorful.
Remove the shrimp from skewers and serve immediately, garnished with fresh cilantro and lemon wedges for extra brightness.
