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
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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.