Low Sodium Lamb Tikka
Indulge in the rich, aromatic flavors of this Low Sodium Lamb Tikka, a healthier twist on a classic South Asian favorite. Perfectly seasoned with a vibrant blend of spices like cumin, coriander, garam masala, and turmeric, tender lamb shoulder is marinated in creamy Greek yogurt, garlic, and fresh ginger for maximum flavor while keeping sodium levels in check. Grilled to perfection alongside colorful chunks of red onion and bell peppers, this dish delivers a smoky char and irresistible juiciness. Garnished with fresh cilantro and diced tomato, this lamb tikka is a wholesome meal that pairs beautifully with fluffy rice, warm naan, or a crisp salad. Whether you’re managing your sodium intake or just crave a lighter yet flavorful option, this recipe brings bold taste to your table in under an hour. Perfect for a healthy grill night or a special dinner!
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Recipe Information
Ingredients
- 1 pound Lamb shoulder
- 1 cup Plain Greek yogurt
- 4 Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Garam masala
- 1 teaspoon Paprika
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Black pepper
- 2 tablespoons Lemon juice
- 2 tablespoons Olive oil
- 1 Red onion, cut into thick wedges
- 2 Bell peppers, cut into squares
- 1 Diced tomato, for garnish
- 0.25 cup Fresh cilantro, chopped
Instructions
Cut the lamb shoulder into 1.5-inch cubes and place them in a large mixing bowl.
In another bowl, combine the Greek yogurt, minced garlic, grated ginger, ground cumin, ground coriander, garam masala, paprika, turmeric powder, black pepper, lemon juice, and olive oil. Mix thoroughly to form the marinade.
Add the marinade to the lamb cubes, making sure each piece is well coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight for deeper flavor.
Preheat your grill to medium-high heat. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
Thread the marinated lamb cubes onto the skewers, alternating with wedges of red onion and pieces of bell pepper.
Place the skewers on the grill and cook for around 4-5 minutes on each side, or until the lamb is cooked through and has a nice char.
Once cooked, remove the skewers from the grill and let them rest for a few minutes.
Garnish with diced tomato and fresh cilantro before serving.
Serve the lamb tikka with a side of rice or naan bread and a fresh salad.
Nutrition Facts
Calories |
1875 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.0 g | 169% | |
| Saturated Fat | 50.3 g | 251% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 478 mg | 159% | |
| Sodium | 507 mg | 22% | |
| Total Carbohydrate | 46.6 g | 17% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 22.8 g | ||
| Protein | 127.3 g | 255% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 511 mg | 39% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 2604 mg | 55% | |
*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.
