Dairy-Free Lamb Tikka
Discover the irresistible flavors of Dairy-Free Lamb Tikka, a wholesome twist on a beloved classic. This recipe features tender chunks of boneless lamb shoulder marinated in a vibrant mix of lemon juice, warming spices like turmeric and paprika, fresh ginger, and garlic. Coconut milk replaces traditional yogurt, making it allergy-friendly without sacrificing richness. Grilled or roasted to perfection, each skewer delivers a smoky char and succulent bite packed with bold, aromatic flavors. Perfect for weeknight dinners or special occasions, this dish is a satisfying crowd-pleaser. Serve hot, garnished with fresh coriander leaves, and pair with rice or flatbread for an unforgettable meal. Ideal for anyone seeking dairy-free, flavorful, and easy-to-make lamb recipes!
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 500 grams boneless lamb shoulder
- 3 tablespoons lemon juice
- 2 tablespoons fresh ginger, grated
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 2 teaspoons paprika
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 tablespoons olive oil
- 0.25 cup coconut milk
- 2 tablespoons fresh coriander leaves, chopped
Instructions
Cut the boneless lamb shoulder into 2-inch cubes and place them in a large mixing bowl.
In a separate small bowl, combine the lemon juice, grated ginger, minced garlic, ground cumin, ground coriander, ground turmeric, paprika, cayenne pepper, salt, and black pepper to form a spice paste.
Add the spice paste to the lamb cubes and mix well to ensure each piece is coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight for best results.
Preheat your grill or preheat the oven to 200°C (400°F).
Drizzle the olive oil and pour the coconut milk over the marinated lamb, mixing to combine.
Thread the marinated lamb pieces onto skewers, leaving a little space between each piece. Discard any remaining marinade.
Grill the skewered lamb on a preheated grill for about 15 minutes, turning occasionally, until they are cooked through and slightly charred on the edges.
Alternatively, if using an oven, place the skewers on a baking sheet and roast for about 25-30 minutes, turning once halfway through, until cooked through and slightly charred.
Once cooked, remove from the grill or oven and allow to rest for a few minutes.
Serve the lamb tikka hot, garnished with fresh chopped coriander leaves.
Nutrition Facts
Calories |
1718 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.6 g | 184% | |
| Saturated Fat | 46.1 g | 231% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 2317 mg | 101% | |
| Total Carbohydrate | 23.5 g | 9% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 6.5 g | ||
| Protein | 93.3 g | 187% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 173 mg | 13% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 1857 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
