Paleo Lamb Tikka
Discover the bold, aromatic flavors of Paleo Lamb Tikka, a healthy spin on the classic Indian dish that’s perfect for paleo enthusiasts. This recipe pairs tender lamb shoulder chunks with a vibrant marinade of coconut yogurt, lemon juice, and a medley of warming spices like cumin, turmeric, and paprika. The marinade not only infuses the meat with incredible depth but keeps it irresistibly juicy and flavorful. Grilled to perfection on wooden skewers, this dish boasts beautifully charred edges that enhance its smoky essence. Quick to prepare with just 20 minutes of hands-on time, and ready in under an hour, Paleo Lamb Tikka is ideal for a crowd-pleasing meal or an impressive dinner party dish. Garnished with fresh cilantro for a touch of brightness, it’s a gluten-free, dairy-free delight brimming with rich flavors and primal appeal. Serve this savory masterpiece with a crisp side salad or cauliflower rice to complete the experience.
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Recipe Information
Ingredients
- 1 pound lamb shoulder
- 0.5 cup coconut yogurt
- 2 tablespoons lemon juice
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper
- 1 teaspoon sea salt
- 0.5 teaspoon freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 8 pieces wooden skewers
- 2 tablespoons fresh cilantro
Instructions
Cut the lamb shoulder into 1.5-inch cubes. Set aside.
In a large mixing bowl, combine coconut yogurt, lemon juice, ginger paste, garlic paste, ground cumin, ground coriander, turmeric powder, paprika, cayenne pepper, sea salt, and black pepper.
Add the lamb cubes into the bowl with the marinade, stirring well to ensure all the pieces are evenly coated. Cover and refrigerate for at least 4 hours, or overnight for best results.
Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning.
Preheat a grill or grill pan to medium-high heat.
Thread the marinated lamb cubes onto the soaked skewers, leaving some space between each piece for even cooking.
Brush the lamb skewers with extra virgin olive oil on all sides.
Grill the skewers for about 6-8 minutes on each side, turning occasionally until the lamb is cooked through and slightly charred on the edges.
Remove the skewers from the grill and let them rest for a couple of minutes.
Garnish the lamb tikka with freshly chopped cilantro before serving.
Nutrition Facts
Calories |
1756 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.6 g | 169% | |
| Saturated Fat | 51.2 g | 256% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 454 mg | 151% | |
| Sodium | 3671 mg | 160% | |
| Total Carbohydrate | 42.9 g | 16% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 11.8 g | ||
| Protein | 103.2 g | 206% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 231 mg | 18% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 1921 mg | 41% | |
*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.
