Lamb tikka kebabs, tender bites of loin in a richly spiced marinade cooked under a fiercely hot broiler or grill to emulate a tandoor oven.
The marinade can sit between 4 and 24 hours to be at its best but cooking takes just 10-12 minutes or so once your grill is hot.
Indian Lamb Kebab Skewers.
Indian tikka, found in everything from supermarket sandwiches to arguably the most popular curry outside of India, the chicken tikka masala.
These lamb tikka kebabs use meat not commonly associated with tikka. But one that I think is better suited for cooking tikka at home.
I think it is better because the meat remains so incredibly tender, especially as you can serve it a little pink. It also has more flavour than chicken, which means it stands up to the spicing a little better.
This recipe uses lamb loin, the eye from the lamb chop.
It then marinates it in yoghurt and generally speaking, the usual suspects for Indian food. Chilli, turmeric, cumin, coriander, and fenugreek all join garlic and ginger in the mix.
Then a surprising ingredient dried mint a spice more commonly associated with Middle Eastern and North African food.
Mint with lamb is a classic combination and mint, or pudina is not an unusual flavour in Indian cooking.
Then it is cooked under a hot grill or broiler if you are in the US, it is the same technique that I use in my chicken shashlik recipe.
This gives it than charred vibe and makes it similar to properly cooked tandoori lamb tikka.
Frequently Asked Questions.
Do I have to use lamb loin?
No, but it is the best cut of meat for this recipe given the short cooking time.
Cubes of rump are second best followed by boneless shoulder and then leg, all of these will need cooking for longer.
Do I have to use amchoor?
No, you can omit it and add a squeeze of lemon or lime juice if you wish. It is not the same but gives it a similar acidic “thang”.
But if you are into Indian cooking give it a whirl, if you are worried about it being leftover I have loads of recipes that use it. Everything from my prawn and mango curry and Indian duck curry through to my vegan Punjabi chole recipe.
Do I have to cook it under a grill?
No, there are a few other methods that you can use that all give varying results.
Throwing them into an air fryer at 200°C or 400°F for 10 minutes gives incredible results. Although they can be a challenge to release from the basket even with release spray.
A BBQ gives even better results! Drop them on over direct heat and spin as you go, 3-4 minutes a side is often enough.
All of the above give results as close as you will get to a tandoor oven without building one.
The other two options are oven-baked or pan-seared, it is difficult to get an oven hot enough to get the sear. Pan-fried gets you some nice charring but it is not the same as being cooked in searing hot air.
Beyond the obvious lamb tikka masala, there are many ways of serving this dish.
But don’t get tunnel vision though! These lamb tikka skewers are glorious in a salad, on a sandwich, you can even make a little lamb tikka pasties.
You can also use leftovers in a similar way to the way I use chicken tikka to make a fantastic tikka biryani.
I only name-check brands of equipment if I think that they make a material difference to a recipe. But if you have any questions you can ask them in the comments section below the recipe.
- Grill or broiler for those of you across the pond!
- Chopping board.
- Kitchen knife.
- Mixing bowl.
- Cling film.
- Skewers, I personally prefer bamboo. I find that skewers with square profile are better.
- Kicthen tongs.
- Weighing scales and or measuring jug, cups and spoons.
Lamb tikka kebabs, succulent bites of tender lamb in a geneerously spiced yoghurt based marinade then cooked on skewers under a fierce heat.
- 400g (14 oz) Lamb Loin
- 125g (1 Cup) Natural Yoghurt
- 6 Garlic Cloves
- 1 Tbsp Grated Ginger
- 1 Tbsp Kashmiri Chili Powder
- 1 Tsp Ground Turmeric
- 1 Tsp Ground Coriander
- 1 Tsp Ground Cumin
- 1 Tsp Amchoor
- ½ Tsp Ground Fenugreek
- 1 Tsp Dried Mint
- ½ Tsp Coarse Sea Salt
- 1 Small (75g) Onion
- 1 Small Green Pepper
- Trim the lamb loin of all fat then cut it into pieces across the loin around 1.5cm (½") thick and place them in a bowl.
- Peel and mash the garlic cloves and add to the bowl.
- Add the grated ginger to the bowl.
- Pour in the yoghurt and then all the spices, herbs and salt.
- Mix well, cover with cling film and then place it in the fridge to marinate for at least 4 hours and up to 24 hours.
- If you use bamboo skewers soak them for an hour before creating the kebabs.
- Top and tail the onion, peel it, cut it into quarters, and then separate it into individual onion leaves.
- Deseed the green pepper and then cut it into 1.25-2cm (½-¾") dice.
- Thread the lamb onto the kebabs alternating pieces of lamb with onion and green pepper.
- Place under a preheated grill or broiler as hot as you can get it, then cook until the kebabs are nicely coloured, which will take 4-5 minutes per side.
Amount Per Serving: Calories: 706Total Fat: 44gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 198mgSodium: 892mgCarbohydrates: 21gFiber: 4gSugar: 10gProtein: 55g
Calorific details are provided by a third-party application and are to be used as indicative figures only.