Lamb Tikka | Video
The perfect summer grilling recipe incorporating classic spices for a little Indian flair
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Servings
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
Serving: 1g | Calories: 2960kcal | Carbohydrates: 4g | Protein: 246g | Fat: 210g | Saturated Fat: 88g | Polyunsaturated Fat: 104g | Cholesterol: 970mg | Sodium: 894mg | Fiber: 1g | Sugar: 1g