Summer Bbq Box: Chicken Tikka & Spicy Lamb Chops Recipe

Prepare chicken

Trim excess fat from the chicken thighs and cut into 1.5-inch pieces. If using wooden skewers, soak them in water for 20 minutes to prevent burning.

Make marinade

In a bowl, combine 3 tbs plain yogurt, 1 tbs lemon juice, 1 tsp ginger paste, 1 tsp garlic paste, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp paprika, 1/2 tsp garam masala, 1/4 tsp turmeric, 1 tsp kosher salt, 1/2 tsp black pepper and 1 tbs neutral oil. Whisk until smooth.

Marinate

Add the chicken pieces to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 1 hour, preferably 3-4 hours; up to overnight for maximum flavor.

Skewer or arrange

Thread marinated chicken onto skewers or arrange pieces on a tray if grilling directly. Let sit at room temperature for 15-20 minutes before grilling.

Grill chicken

Preheat grill to medium-high (about 400°F/200°C). Oil the grill grates lightly. Place skewers or chicken pieces on the grill. Cook 4-6 minutes per side, turning once, until edges are charred in spots and internal temperature reaches 165°F (74°C). Total cook time ~8-12 minutes depending on size.

Finish & garnish

Remove from grill and rest 5 minutes. Sprinkle chopped cilantro over the chicken and serve with lemon wedges.

Prepare lamb

Pat lamb chops dry with paper towels. Score the fat edge lightly in a few places to prevent curling during cooking.

Make lamb marinade

In a bowl, combine 2 tbs plain yogurt, 1 tsp hot chili paste (or 1 tsp red chili flakes), 3/4 tsp ground cumin, 1/2 tsp ground coriander, 1/2 tsp smoked paprika, 1 minced garlic clove, 1 tbs lemon juice, 1 tbs olive oil, 3/4 tsp kosher salt and 1/2 tsp black pepper. Mix to form a paste.

Marinate lamb

Rub the paste over both sides of the lamb chops. Cover and refrigerate for 30 minutes to 2 hours. For best results, 1 hour resting is ideal.

Grill lamb

Preheat the grill to medium-high heat (about 425°F/220°C). Oil the grates. Place lamb chops on the grill and sear 3-4 minutes per side for medium-rare (internal temp 130-135°F / 54-57°C). For medium, cook 4-5 minutes per side. Adjust according to thickness. Let chops develop a good char but avoid overcooking.

Rest & garnish

Remove chops and rest 5 minutes. Sprinkle chopped fresh mint over the lamb just before serving.

Quick raita

Combine 3 tbs plain yogurt, 1 tbs chopped mint, 1/4 tsp salt and the thinly sliced half cucumber. Stir and chill briefly. Taste and adjust salt.

Prepare salad

Toss 2 cups mixed baby greens with a light drizzle of olive oil (1 tbs) and a pinch of salt if desired. Arrange on a platter.

Plate the BBQ box

Arrange grilled chicken tikka and spicy lamb chops on a serving board or plates alongside the mixed greens, cucumber raita, and lemon wedges. Ensure lemon wedges and extra cilantro/mint are available for guests to squeeze/garnish.

Safety note

Ensure chicken reaches 165°F (74°C) and lamb reaches desired doneness. Use separate utensils/plates for raw and cooked meats to prevent cross-contamination.