These tasty Lamb Tikka pieces are delicious dipped in chutney as an appetizer, or in a wrap with salad for an easy snack.
These small pieces of lamb tikka have several layers of flavour, a mild heat, and are wonderfully aromatic.
In India, tikka refers to small pieces of meat which are usually first marinated in spices and then cooked in a tandoor or roasted.
This recipe works well on the BBQ for a summer cookout, and equally well on an indoor grill.
The yogurt and lemon juice tenderize the meat, so 6-8 minutes of medium to high heat on each side renders extremely succulent pieces of meat.
Read more about cooking meat to the correct temperature.
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Serving
Lamb tikka may be served as part of a roasted meats platter along with tandoori chicken and meatballs.
In India it is often served at cocktail parties as a tasty appetizer drizzled with a tangy coriander chutney.
For a light meal, serve in a wrap with the chutney, some raita and a generous helping of fresh, crunchy salad – it is delicious!
Lamb or goat meat
This recipe works well with lamb or goat meat. In India it is called Mutton Tikka, which is in fact goat meat .
Although goat meat is almost always used for this tikka, I use lamb which is fattier but easier to find here in London.
In either case, select boneless pieces and trim off any excess fat.
How to make it
- Prepare the marinade and mix with the lamb/goat meat till all the pieces are well coated.
- Cover and allow to rest in the fridge for a minimum of 2 hours. Remove from the fridge 30 minutes before cooking, to bring to room temperature.
- Thread the pieces of meat onto skewers or place on a baking sheet to grill. Baste with melted butter for a lovely glaze.
- Cook for 6-8 minutes on each side, turning the skewers/pieces of meat to ensure even cooking.
- Allow the meat to rest for 5 minutes before serving.
Storing leftovers
Like most red meats, this lamb tikka will taste even better the next day.
Store in a sealed container in the fridge for 3-4 days, and reheat over a low flame before serving.
Lamb tikka can be frozen in a freezer bag for up to 3 months. Defrost in the fridge and reheat over a low flame before serving.
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Are you making this Lamb Tikka recipe? I’d love to know how it turned out in the comments below.
Recipe
Lamb Tikka
Ingredients
- lamb - or goat meat cut into cubes 2 ½ pounds
- melted butter - for basting 2 tablespoons
- mustard oil - or vegetable oil 1 tablespoon
Masala Marinade
- greek yogurt - or hung/strained yogurt, ¾ cup 175 grams
- lemon juice - or apple cider vinegar 1 tablespoon
- garlic - chopped small 1 tablespoon
- ginger - chopped small 1 tablespoon
- ground coriander 1 ½ teaspoons
- cumin powder 1 ½ teaspoons
- turmeric powder ½ teaspoon
- ground mace ¼ teaspoon
- garam masala powder 1 ½ teaspoons
- ground dried fenugreek leaves - optional ½ teaspoon
- salt - to taste 1 teaspoon
- red chilli paste - or 1 teaspoon cayenne pepper & 1 teaspoon paprika 2 teaspoons
Garnish
- chaat masala - optional a pinch
Instructions
- Mix together 175 grams greek yogurt, 1 tablespoon lemon juice, 1 tablespoon garlic, 1 tablespoon ginger, 1 ½ teaspoons ground coriander, 1 ½ teaspoons cumin powder, ½ teaspoon turmeric powder, ¼ teaspoon ground mace, 1 ½ teaspoons garam masala powder, ½ teaspoon ground dried fenugreek leaves, 1 teaspoon salt and 2 teaspoons red chilli paste for the masala marinade to form a smooth paste.
- Pour the paste into a large mixing bowl, and add 2 ½ pounds lamb , mixing well till all the meat is fully coated. Drizzle 1 tablespoon mustard oil over the top and mix into the lamb.
- Cover and chill for 2 to 4 hours. Allow to stand at room temperature for 30 minutes before cooking.
- Thread the lamb pieces onto metal skewers or place on a baking sheet, discarding the remaining marinade.
- Place the skewers on a medium heat grill/broil till browned (around 6-8 minutes on each side). Baste with 2 tablespoons melted butter for a shiny glaze.
- Allow the meat to rest for 5 minutes before serving. Garnish with a pinch chaat masala and serve with raita and chutney (see notes).
Notes
Only you will see your notes and you can edit them anytime.
Nutrition
Nutritional information is calculated automatically per serving and accuracy cannot be guaranteed.
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Claire says
Very tasty tikka …. so Delilah in pitta with cucumber raita and greens
Nicole Shroff says
Thanks Claire, that’s a great way to serve it!
Anisha says
Cani put this in the oven as I don’t have a barbecue
Thanks
Nicole Shroff says
Yes you can. Spread the skewers out on a baking tray and bake at 445℉/230℃ for 10-15 minutes, turning to ensure all sides are browned.