Low Carb Lamb Tikka
Savor the bold and aromatic flavors of this Low Carb Lamb Tikka, a vibrant dish perfect for keto-friendly dining or anyone seeking a lighter take on classic Indian-inspired cuisine. Tender cubes of marinated lamb shoulder are infused with a rich blend of Greek yogurt, lemon juice, garlic, ginger, and warm spices like cumin, coriander, and garam masala, creating layers of irresistible flavor. Threaded alongside colorful slices of red onion and bell pepper, these skewers are baked to perfection—juicy on the inside with a light charred finish. Garnished with fresh cilantro, this dish strikes a delightful balance between indulgence and health-conscious eating. Ready in under an hour, it’s an easy yet impressive recipe that pairs beautifully with a crisp salad or your favorite low-carb sides. Perfect for entertaining or a flavorful weeknight dinner! Keywords: low carb lamb tikka, keto-friendly lamb recipe, Indian-inspired lamb skewers, healthy tikka recipe, lamb tikka marinade.
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Recipe Information
Ingredients
- 500 grams Lamb shoulder, cubed
- 150 grams Greek yogurt
- 2 tablespoons Lemon juice
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Garam masala
- 0.5 teaspoon Ground turmeric
- 0.5 teaspoon Cayenne pepper
- 1 sliced Red onion, large
- 1 sliced Bell pepper, large
- 2 tablespoons Fresh cilantro, chopped
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
In a large bowl, combine Greek yogurt, lemon juice, garlic, ginger, cumin, coriander, garam masala, turmeric, cayenne pepper, salt, and black pepper to create the marinade.
Add the cubed lamb into the marinade and mix well to ensure each piece is coated. Cover the bowl with plastic wrap and let marinate in the refrigerator for at least 1 hour, preferably overnight for enhanced flavor.
Preheat your oven to 200°C (400°F).
Thread the marinated lamb pieces onto skewers, alternating with slices of red onion and bell pepper.
Place the skewers on a baking sheet lined with aluminum foil or a grill rack.
Drizzle olive oil over the skewers and transfer to the oven.
Bake for 20-25 minutes, turning the skewers halfway through, until the lamb is cooked through and lightly charred on the outside.
Remove from the oven and let the skewers rest for a few minutes.
Garnish with chopped fresh cilantro before serving.
Serve hot, optionally alongside a salad or low-carb side dish.
Nutrition Facts
Calories |
1986 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.1 g | 190% | |
| Saturated Fat | 56.2 g | 281% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 490 mg | 163% | |
| Sodium | 2793 mg | 121% | |
| Total Carbohydrate | 42.0 g | 15% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 18.3 g | ||
| Protein | 114.7 g | 229% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 315 mg | 24% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 2308 mg | 49% | |
*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.
