Indian lamb tikka or lamb kebab are tender pieces of boneless lamb marinated in yogurt, spices, fresh herbs and then cooked on high heat. These smoky & aromatic lamb tikka can be grilled or cooked in the air fryer.
These tandoori lamb tikka can be served as an appetizer or for the main meal with a side of rice(pulao). They are excellent for meal prep.You could make many different kinds of meals with them(read my ideas later in the post).
Lamb tikka is a barbecue favorite among all the lamb dishes in my repertoire. While I enjoy preparing homestyle lamb curry, vibrant rogan josh, and comforting lamb stew from time to time, this dry lamb tikka stands out for its simplicity and minimal ingredient requirements.
It is a splendid choice for outdoor get togethers or cocktail parties due to its uncomplicated nature and minimal ingredient requirements. It can be relished as an appetizer or even served as a main course, accompanied by refreshing green chutney, sliced onions, zesty lemon wedges.
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What is Tikka
In Hindi, tikka is a method of cooking in which pieces of meat, chicken, paneer or vegetables are typically skewered and grilled in the high heat of tandoor (hot clay ovens).
In the realm of tikka dishes, the marinade and the meat being marinated play key roles. When it comes to paneer tikka or chicken tikka, I tend to use an extensive array of ingredients in the marinade since chicken or paneer tend to be relatively bland.
However, lamb or any other meat is inherently rich and full of flavor so we need to keep it star of the show. Therefore, a simple and minimalist marinade is all that we need to truly let the meat's natural flavors shine through.
Lamb Tikka
To make lamb tikka kebabs at home, lamb is marinated in simple marinade of spices like cumin, Kashmiri chili powder, garam masala, and red chili powder, ginger & garlic, lemon juice, dried herbs and yogurt. If you marinate for over 12 hours, you do not need a meat tenderizer for yogurt tenderizes the meat. To add a punjabi flair, I also add a bit of crushed kasoori methi (dried fenugreek leaves) that lends a lovely smoky taste and aroma to this tikka.
Once marinated, the lamb is ready for cooking. Thread onto skewers and then air fry or cook on a hot grill. The high heat sears the meat, creating a slightly charred outside while keeping the inside juicy. These tender lamb tikka are simply irresistible!
Ingredients for Lamb Tikka
- Lamb - I use boneless lamb leg cut into 2 inch pieces. Boneless lamb shoulder or lamb neck is good to use too. You could use the same marinade for lamb chops.
- Yogurt- I always use whole, plain yogurt(dahi). Greek yogurt is fine. We want thick, creamy yogurt. Don't use non fat, skim yogurt etc- they leave the marinade pretty chalky in taste. Full fat yogurt makes the marinade rich and delicious, go for it. You could also use regular yogurt once you turn into hung yogurt (read below how-to).
- Spices - Cumin powder, Kashmiri & Red Chilli powder, Green Cardamom Powder, Nutmeg (just a pinch or two), garam masala.
- Kasoori Methi - Kasoori methi, also known as dried fenugreek leaves, is an aromatic herb commonly used in Indian cuisine for making dishes like butter chicken or tandoori chicken. It has a unique and distinct slightly bitter, nutty, and earthy flavor that adds depth and complexity to various dishes. You can easily find it on amazon or any indian grocery store for a couple of dollars. It has a long shelf life and if you cook North Indian food often, definitely worth keeping in stock. Skip if not available.
- Other ingredients- Ginger & Garlic (Store bough paste is fine),fresh herbs (cilantro and fresh mint), salt, ghee, lemon juice
How To Make Hung Curd
Place the yogurt in a muslin cloth and tie the ends. Or a mesh strainer lined with cheesecloth/paper towel works great too. Place on a large bowl making sure that the bottom of stainer is not touching the bowl.
Let stand for at least 20-30 minutes. You could refrigerate if needed. The water of yogurt will collect in the bowl and thick hung curd is ready to use in your recipe.
How To Make Lamb Tikka (Step Pictures)
Make The Marinade
In a large bowl, add the yogurt. Add all the ground spices, ginger and garlic, ghee, kasoori methi and lemon juice. Mix very well using a whisk. Place the marinade in the fridge for 30 minutes for flavors to mingle. Yes, marinate the marinade(its a thing!).
Tip :- If you want a reddish hued tikka, you could add 1-2 drops of red food color to the marinade.
Marinate the Lamb
Get the pieces of lamb ready. Pat dry using a paper towel. Make sure that the lamb is completely dry else the marinade wont stick to it. Also, the marinade will get watery.
Pour the marinade over the lamb. Using your hands, rub the meat all over to cover it with the marinade. Add the fresh chopped green herbs, mix well and marinate for at least 12-18 hours. You could marinate for up to 3 days. The longer the meat marinates, the tender it gets and better the flavor.
Make Lamb Tikka Skewers
Take out the marinated lamb from the refrigerator 30 minutes prior to cooking. Skewer the marinated lamb onto metal or wooden skewers. When you are doing so, thread the meat in flat side up so that maximum surface area of of the meat is exposed to high heat. This gives a better char. (see image)
Tip :- You could pieces of onion or red bell peppers to make the tikka skewers look colorful and appetizing.
Kind of Skewer- Depending on which method you are using for cooking, choose the kind skewer. I avoid bamboo skewers when I am using an outdoor grill because there are high chances of skewers catching fire. Metal or stainless skewers are the best choice in that case.
Tip - Soak the bamboo skewers in water for an hour or so and dry them before using.
Lamb Tikka Without Skewers
Not a problem! Using tongs. place the tikka in a single layer on a grill or air fryer basket. Make sure that tikka are not touching each other.
Cook on High Heat
Cook the lamb tikka using ONE of the following methods :-
- Air Fry - I do this. Preheat air fryer to 400F (200 C). Place the skewers into preheated air fryer. Air fry for 12-16 minutes or until you see charred edges on the lamb. Halfway, using tongs, turn the lamb skewers. Now keep in mind that the time will vary depending on the size of lamb pieces as well as how you like them- rare, medium rare or well done.
- Grill - Cook the lamb 6-7 minutes on each side or until you see that the meat is charred.
Let the tikka rest for a little bit. Sprinkle with some chaat masala and serve warm.
Storing & Reheating - You may store the cooked lamb tikka refrigerated for 3-4 days. To reheat, air fry for 1-2 minutes or use a microwave or chop into smaller pieces and heat up in a pan.
Recipe Tips
- Lamb - Make sure to trim off excess fat from the lamb.
- Marination - If you are short on time, you could definitely add a ½ teaspoon of meat tenderizer or some raw papaya to the marinade. Else, allow the lamb to marinate ideally overnight in the refrigerator. This helps to tenderize the meat naturally and infuse it with delicious flavors.
- Experiment with Seasonings- Feel free to experiment with additional spices like coriander or turmeric powder or cinnamon or curry powder etc. You can add different herbs and spices to suit your taste preferences.
- Resting - Once cooked, let the lamb tikka rest for a few minutes before serving. This allows the juices to redistribute, resulting in a tender meat.
Serving Ideas
- Serve as an appetizer with chutney, onions and lemon.
- Make a tikka wrap or a roll - Slather some green chutney on a paratha or naan. Add the tikka (you could chop it up if you wish). Add kachumber or pickled onions on top. Wrap it up!
- Serve as a main course with egg pulao or saffron rice or basmati rice.
- Salad - For a lighter meal, use lamb tikka as a topping for salads. Cut the lamb tikka into smaller pieces and add them to the salad. I like to make it a little greek style with tomatoes, cucumbers, red onions, and a crumble of feta. Drizzle a dressing of your choice on top - I like lemon yogurt-based dressing.
Lamb Tikka
Ingredients
- 500 g (~1.2lb) lamb trimmed boneless lamb leg, cut into 2 to 2.5 inch cubes
For The Tikka Marinade
- ½ cup greek yogurt or hung curd (full fat, plain)
- 1 tablespoon ginger garlic paste use store bought or simply pound 3 peeled garlic cloves with ¼ inch peeled ginger in a mortar pestle.
- 1.5 tablespoon lemon juice
- ¼ cup green herbs fresh cilantro & mint, finely chopped
- 1 tablespoon ghee melted
- 1.25 teaspoon salt adjust to taste
Spices
- 1 teaspoon kashmiri red chilli powder for color
- 1.5 teaspoon red chilli powder (hot) or cayenne, adjust to taste
- ¾ teaspoon cumin powder
- ½ teaspoon garam masala
- ¼ teaspoon green cardamom powder
- 2 pinches nutmeg fresh grated
- 1 teaspoon kasoori methi dried fenugreek leaves, skip if not available
To Serve
- Onions slices, lemon wedges, chaat masala etc
Instructions
- In a large bowl, add the yogurt. Add all the ground spices, ginger and garlic, kasoori methi, salt, melted ghee and lemon juice. Mix very well using a whisk. Place the marinade in the fridge for 30 minutes for flavors to mingle. Tip :- If you want a reddish hued tikka, you could add 1-2 drops of red food color to the marinade.
- Pat dry lamb pieces using a paper towel. Pour the marinade over the lamb. Using your hands, rub the meat all over to cover it with the marinade. Add the fresh chopped green herbs, mix well and marinate for at least 12-18 hours. You could marinate for up to 3 days. The longer the meat marinates, the tender it gets and better the flavor.
- Take out the marinated lamb 30 minutes from the refrigerator prior to cooking. Skewer the marinated lamb onto metal or wooden skewers. When you are doing so, thread the meat in flat side up so that maximum surface area of of the meat is exposed to high heat. This gives a better char.Tip - Soak the bamboo skewers in water for an hour or so and dry them before using.Tip - You could pieces of onion or red bell peppers to make the tikka skewers look colorful and appetizing.
- Cook the lamb tikka using ONE of the following methods :-Air Fry - I do this. Preheat air fryer to 400F (200 C). Place the skewers into preheated air fryer. Air fry for 12-16 minutes or until you see charred edges on the lamb. Halfway, using tongs, turn the lamb skewers. Keep in mind that the time will vary depending on the size of lamb pieces as well as how you like them- rare, medium rare or well done. Grill - Cook the lamb 6-7 minutes on each side or until you see that the meat is charred.
- Let the tikka rest for a little bit. Sprinkle with some chaat masala and serve warm. Storing & Reheating - You may store the cooked lamb tikka refrigerated for 3-4 days. To reheat, air fry for 1-2 minutes or use a microwave or chop into smaller pieces and heat up in a pan.
Notes
-
- Lamb - Make sure to trim off excess fat from the lamb.
-
- Marination - If you are short on time, you could definitely add a ½ teaspoon of meat tenderizer or some raw papaya to the marinade. Else, allow the lamb to marinate ideally overnight in the refrigerator. This helps to tenderize the meat naturally and infuse it with delicious flavors.
-
- Experiment with Seasonings- Feel free to experiment with additional spices like coriander or turmeric powder or cinnamon or curry powder etc. You can add different herbs and spices to suit your taste preferences.
-
- Resting - Once cooked, let the lamb tikka rest for a few minutes before serving. This allows the juices to redistribute, resulting in a tender meat.
- Serve as an appetizer with chutney, onions and lemon.
- Make a tikka wrap or a roll - Slather some green chutney on a paratha or naan. Add the tikka (you could chop it up if you wish). Add kachumber or pickled onions on top. Wrap it up!
- Serve as a main course with egg pulao or saffron rice or basmati rice.
- Salad - For a lighter meal, use lamb tikka as a topping for salads. Cut the lamb tikka into smaller pieces and add them to the salad. I like to make it a little greek style with tomatoes, cucumbers, red onions, and a crumble of feta. Drizzle a dressing of your choice on top - I like lemon yogurt-based dressing.
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