Lamb Tikka Recipe

Prepare marinade

In a large bowl, whisk the plain yogurt until smooth. Add ginger-garlic paste, lemon juice, vegetable oil, garam masala, ground cumin, ground coriander, turmeric, kashmiri red chili powder, red chili powder, salt, black pepper, crushed kasuri methi, and chopped cilantro. Mix until fully combined into a thick, evenly spiced paste.

Marinate lamb

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

Bring to room temperature

About 30 minutes before cooking, remove the marinated lamb from the refrigerator to come closer to room temperature. This helps even cooking.

Preheat grill or oven

If using a barbecue or grill, preheat to high (450–500°F / 230–260°C). For oven method, preheat the oven to 240°C (475°F) and position a rack near the top; place a broiler tray or heavy baking sheet inside to heat. If using a tandoor, preheat as per equipment instructions.

Assemble skewers

Thread the marinated lamb pieces onto skewers, leaving a little space between pieces for even heat circulation. If you like an alternating presentation, slide on a piece of onion or bell pepper between some lamb pieces.

Oil skewers

Lightly brush the lamb with the reserved oil (about 1 tsp) to help prevent sticking and promote browning.

Cook on grill or under broiler

Grill: Place skewers over direct high heat. Cook 10–12 minutes, turning every 2–3 minutes so all sides get charred edges; cook until internal temperature reaches 70–75°C (160–167°F) for tender, slightly pink center if desired. Broiler/Oven: Place skewers on the hot tray under the broiler or at top of oven. Broil for 10–14 minutes, turning once halfway, until edges are charred and internal temperature reaches 70–75°C. Times vary by oven/grill and lamb piece size—check doneness with instant-read thermometer.

Rest

Remove skewers and let the meat rest for 5 minutes; this redistributes juices and improves tenderness.

Sauté vegetables

While lamb rests (or just before finishing if timing allows), heat butter or ghee and oil in a large skillet over medium-high heat. Add the onion rounds/wedges and cook 2–3 minutes until beginning to brown. Add bell peppers and cook 3–4 minutes until softened but still with some bite. Add tomato wedges, sprinkle 1/2 tsp salt and 1/4 tsp black pepper, and sauté 1–2 more minutes until tomatoes are warmed and slightly blistered. Toss gently to avoid breaking the lamb if serving on same plate.

Finish vegetables

Taste and adjust seasoning. Squeeze a little lemon over the vegetables for brightness and transfer to a preheated sizzling platter or serving plate if available.

Arrange rested lamb tikka skewers on top of or beside the sautéed vegetables so they come out sizzling. Sprinkle chopped fresh cilantro over the lamb. Serve immediately with lemon wedges, mint chutney or raita, and steamed basmati rice or pilaf on the side.

Leftovers: Remove lamb from skewers and store airtight in refrigerator up to 3 days. Reheat gently in oven at 350°F (175°C) until warmed through to preserve texture.