Lamb tikka. Dress lamb cubes in classic marinade to recreate a restaurant style recipe. Complete with a delicious side of peach salsa, this is guaranteed to be your go-to grilling recipe.
The fact is that you don’t need to be a pro to cook the perfect barbecued meat. After all, it’s the most convenient and easiest way to cook for a crowd. Chicken kebabs or tikkas have always been a favorite in my household, but let me tell you, these kebabs made with lamb is a game changer.
The key to making flavorful lamb tikka is all down to coating lamb in the most delicious marinade and cooking them perfectly. So, today, I’ve decided to go with a spice-laden, highly flavorful classic marinade.
How to make lamb tikka at home
These lamb kebabs are full of everything I love. Super simple to make and healthy, these are perfect for a lazy dinner in the backyard. Can you resist the deliciousness loaded in every bite? To be honest, I can’t.
First, choose the perfect cut of lamb. I decided to go with leg roast, as I find it easier to cut out mini cubes of meat that are perfect for tikka.
Second, the marinade. A two step marination process make this tikka amazingly flavorful and delicious. The first part is allowing the meat to soak in lemon juice to make them tender and succulent. The second part is coating them in a flavorful marinade.
Now, the fun part. Thread them onto skewers and let them sizzle away on a grill or barbecue.
This lamb tikka makes an utterly delicious combo with peach salsa. To be exact, it’s match made in heaven. A combo that’s totally addicting and drool-worthy. Again, you can add more veggies like onions, bell peppers (capsicum), cherry tomatoes and mushrooms to the skewers.
Secret tips to make perfect lamb tikka
- Do not over pack the skewer
- Make sure you cut the meat into even pieces - ideally 2.5 cm to 4 cm cubes
More tikka/kebab recipes:
- Turkish Chicken Kebab
- Chicken Tikka
- Fish Tikka
- Malai Paneer Tikka
- Hariyali Paneer Tikka | Green Paneer Tikka
- Spicy Paneer Tikka
- Honey Soy Chicken Skewers
Lamb Tikka | Video
Ingredients
- I kg boneless lamb I chose lamb leg roast, cut into 2.5 cm to 4 cm cubes
- 2 tablespoons lemon juice
- 2 cm fresh ginger roughly chopped
- 3 garlic cloves roughly chopped
- 1 teaspoon cumin seeds
- ½ teaspoon ground coriander coriander powder
- ½ teaspoon garam masala
- 1 teaspoon red chili powder
- 1 teaspoon paprika
- 2 tablespoons yogurt
- Salt to taste
- 10 bamboo skewers soaked for 20 minutes
- Peach salsa to serve
Instructions
- Place lamb pieces in a large bowl. Add lemon juice and toss to coat. Cover and refrigerate for 10 minutes.
- Meanwhile, place ginger, garlic, cumin seeds, ground coriander, red chili powder, paprika and yogurt in a food processor. Process to a smooth paste. Add a little water if needed.
- Add mixture to lamb. Toss to coat. Cover and marinate for 39 minutes or overnight if possible.
- Preheat barbecue or grill to medium.
- Thread lamb onto skewers. Place them on the grill or barbecue in a single layer.
- Cook the lamb, turning, for 6-7 minutes on each side or until cooked to your liking.
- Serve with peach salsa.
- Add as a side dish to naan or pulao to make it a complete dinner.
Video
Nutrition
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