Lamb Tikka Recipe

Name: Spice Fusion Takeaways Lamb Tikka Recipe
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 kg boneless lamb, cut into 1-inch cubes; 1 cup plain yogurt (full-fat); 2 tbs ginger-garlic paste; 2 tbs fresh lemon juice; 1 tbs vegetable oil; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp garam masala; 0.5 tsp ground turmeric; 1 tsp red chili powder (adjust to heat preference); 1 tsp smoked paprika (for color and mild smoky flavor); 1.5 tsp salt; 0.5 tsp black pepper, freshly ground; 1 tsp kasuri methi (dried fenugreek leaves), crushed (optional); 2 tsp oil or melted butter (for basting); 8 pcs wooden or metal skewers (if wooden, soaked in water 30 min); 1 medium onion, cut into 1-inch chunks (optional, for skewering); 1 medium bell pepper, cut into 1-inch chunks (optional); 4 pcs lemon wedges, for serving; 0.25 cup fresh cilantro or coriander leaves, chopped

Inspired by Spice Fusion Takeaway

Time3h 30m

Serves4

Diced boneless lamb.

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Ingredients

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Marinade

2.2 lb (1 kg) boneless lamb, cut into 1-inch cubes

1 cup plain yogurt (full-fat)

2 tbs ginger-garlic paste

2 tbs fresh lemon juice

1 tbs Tuscany sunflower oil

1 tsp Ground cumin

1 tsp Ground coriander

1 tsp Garam masala

1/2 tsp Ground turmeric

1 tsp red chili powder (adjust to heat preference)

1 tsp smoked paprika (for color and mild smoky flavor)

1 1/2 tsp Celtic sea salt

1/2 tsp Black pepper, freshly ground

1 tsp kasuri methi (dried fenugreek leaves), crushed (optional)

2 tsp oil or melted butter (for basting)

Skewers & Garnish

8 pcs wooden or metal skewers (if wooden, soaked in water 30 min)

1 medium onion, cut into 1-inch chunks (optional, for skewering)

1 medium bell pepper, cut into 1-inch chunks (optional)

4 pcs Lemon wedges, for serving

1/4 cup fresh cilantro or coriander leaves, chopped

Method

Marinade

Prepare lamb

Trim excess fat from the boneless lamb and cut into uniform 1-inch cubes so they cook evenly (about 1 kg total). Pat dry with paper towels.

Make marinade

In a large bowl combine 1 cup plain yogurt, 2 tbs ginger-garlic paste, 2 tbs lemon juice, 1 tbs vegetable oil, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp garam masala, 1/2 tsp turmeric, 1 tsp red chili powder, 1 tsp smoked paprika, 1.5 tsp salt, 1/2 tsp freshly ground black pepper, and 1 tsp crushed kasuri methi (if using). Whisk until smooth and well blended.

Marinate lamb

Add the lamb cubes to the marinade and toss thoroughly so every piece is coated. Cover the bowl and refrigerate for at least 4 hours, preferably overnight for best flavor and tenderness. If short on time, marinate for at least 1 hour.

Skewering & Cooking

Prepare skewers and vegetables

If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Cut onion and bell pepper into 1-inch chunks if including. Preheat your grill to medium-high (about 400–450°F / 200–230°C). If using an oven, preheat broiler to high and position a rack about 6 inches from the heat source; if using a grill pan, heat it over medium-high heat and lightly oil it.

Thread lamb onto skewers

Thread lamb cubes onto skewers, leaving a little space between pieces so hot air circulates. Optionally alternate with onion and bell pepper chunks. Do not pack tightly.

Cook lamb

Brush the grill grates or grill pan lightly with oil. Place skewers on the hot grill or under the broiler. Cook for 10–14 minutes total, turning every 2–3 minutes to develop even char and color. Baste with 1–2 tsp oil or melted butter once or twice while cooking. Internal temperature should reach 145–160°F (63–71°C) depending on desired doneness — aim for 150°F (66°C) for tender, slightly pink center. If using a hot oven or grill, watch closely to avoid burning the exterior before the center cooks.

Rest

Remove skewers from heat and let the lamb rest for 5 minutes to allow juices to redistribute.

Finish & Serve

Transfer lamb tikka to a serving platter. Sprinkle chopped cilantro over the top and serve with lemon wedges on the side for squeezing. Serve with naan, rice, or a simple salad or raita.