Lamb Tikka
Juicy, flavorful, and irresistibly aromatic, Lamb Tikka is a classic Indian dish that brings bold spices and tender meat to your table. Made with succulent boneless lamb shoulder pieces, this recipe features a rich marinade of creamy Greek yogurt, vibrant lemon juice, and a blend of warm spices like cumin, coriander, and garam masala. The lamb is then skewered and grilled to perfection, achieving a smoky char that enhances its deep, savory flavors. Perfect for a barbecue or a cozy dinner, this dish is ready in under 15 minutes of cook time and pairs beautifully with naan, steamed rice, or a refreshing side salad. This easy-to-follow recipe ensures every bite of Lamb Tikka is a burst of spice and melt-in-your-mouth texture that will leave your guests craving more.
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Recipe Information
Ingredients
- 500 grams Boneless lamb shoulder
- 200 grams Greek yogurt
- 2 tablespoons Lemon juice
- 2 tablespoons Ginger-garlic paste
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 1 teaspoon Garam masala
- 1 teaspoon Paprika
- 1 teaspoon Kashmiri red chili powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
- 2 tablespoons Fresh cilantro leaves, chopped
- 6 units Metal skewers or wooden skewers
Instructions
Cut the boneless lamb shoulder into 2-inch cubes and set aside.
In a large mixing bowl, combine the Greek yogurt, lemon juice, ginger-garlic paste, ground cumin, ground coriander, garam masala, paprika, Kashmiri red chili powder, turmeric powder, and salt. Mix well to form a smooth marinade.
Add the lamb cubes to the marinade and coat them thoroughly. Cover the bowl with cling film and refrigerate for at least 2 hours, or preferably overnight, for the flavors to infuse.
If using wooden skewers, soak them in water for 30 minutes to prevent them from burning during grilling.
Preheat your grill or barbecue to medium-high heat.
Thread the marinated lamb cubes onto the skewers, leaving a little space between each piece to ensure even cooking.
Brush the lamb with a bit of vegetable oil to prevent sticking.
Place the skewers on the preheated grill and cook for 12-15 minutes, turning occasionally, until the lamb is cooked through and has a slight char.
Once cooked, remove the lamb tikka from the grill and let it rest for a few minutes.
Garnish with freshly chopped cilantro leaves and serve your lamb tikka hot with naan, rice, or a side salad.
Nutrition Facts
Calories |
1703 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.1 g | 171% | |
| Saturated Fat | 46.6 g | 233% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 385 mg | 128% | |
| Sodium | 2814 mg | 122% | |
| Total Carbohydrate | 30.5 g | 11% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 8.0 g | ||
| Protein | 113.6 g | 227% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 359 mg | 28% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 1954 mg | 42% | |
*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.
