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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In India it is often served at cocktail parties as a tasty appetizer drizzled with a tangy coriander chutney.
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.
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.
- 2 ½ pounds lamb or goat meat cut into cubes
- 2 tablespoons melted butter for basting
- 1 tablespoon mustard oil or vegetable oil
- 175 grams greek yogurt or hung/strained yogurt, ¾ cup
- 1 tablespoon lemon juice or apple cider vinegar
- 1 tablespoon garlic chopped small
- 1 tablespoon ginger chopped small
- 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 optional
- 1 teaspoon salt to taste
- 2 teaspoons red chilli paste or 1 teaspoon cayenne pepper & 1 teaspoon paprika
- a pinch chaat masala optional
- 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).
Only you will see your notes and you can edit them anytime.
Nutritional information is calculated automatically and accuracy cannot be guaranteed. The information above is an estimate per serving.
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