Soy-Free Lamb Tikka
Elevate your dinner game with this irresistible Soy-Free Lamb Tikka recipe, a fragrant and flavorful dish that’s perfect for grilling enthusiasts and lovers of Indian-inspired cuisine. Tender lamb shoulder cubes are marinated in a luscious blend of creamy Greek yogurt, zesty lemon juice, and aromatic spices like cumin, coriander, garam masala, and paprika, creating a mouthwatering fusion of flavors. This soy-free option caters to dietary preferences while delivering bold, smoky taste with perfectly charred skewers. Simple yet sophisticated, this dish is ideal for impressing guests or enjoying a comforting meal at home. Pair it with freshly baked naan, fluffy basmati rice, and cooling cucumber raita for an unforgettable feast that’s bursting with authentic flair.
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Recipe Information
Ingredients
- 500 grams Lamb shoulder
- 200 grams Greek yogurt
- 2 tablespoons Lemon juice
- 4 units Garlic cloves
- 1 inch Ginger
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 1 teaspoon Garam masala
- 1 teaspoon Paprika
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Black pepper
- 1 teaspoon Salt
- 2 tablespoons Fresh coriander leaves
- 2 tablespoons Vegetable oil
Instructions
Cut the lamb shoulder into 1-inch cubes and set aside.
In a large bowl, combine Greek yogurt, lemon juice, crushed garlic cloves, grated ginger, ground cumin, ground coriander, garam masala, paprika, turmeric powder, black pepper, and salt.
Mix the marinade ingredients thoroughly until you have a homogenous mixture.
Add the lamb cubes to the marinade, ensuring all pieces are well-coated. Cover and refrigerate for at least 2 hours, preferably overnight for deeper flavor infusion.
Preheat your grill to medium-high heat.
Skewer the marinated lamb pieces onto metal or pre-soaked wooden skewers, ensuring even spacing for thorough cooking.
Brush the lamb tikka with vegetable oil on all sides to prevent sticking.
Grill the lamb skewers for about 10-12 minutes, turning every 3-4 minutes to ensure even cooking, until the lamb is nicely charred on the outside and cooked through to your liking.
Once cooked, remove from the grill and let the lamb tikka rest for a few minutes.
Garnish with freshly chopped coriander leaves before serving.
Serve hot with naan or basmati rice and a side of cucumber raita or mint chutney.
Nutrition Facts
Calories |
1840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.7 g | 174% | |
| Saturated Fat | 51.6 g | 258% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 507 mg | 169% | |
| Sodium | 2875 mg | 125% | |
| Total Carbohydrate | 25.2 g | 9% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 6.8 g | ||
| Protein | 122.7 g | 245% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 359 mg | 28% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 1972 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.
