🍢 Lamb Tikka
Lamb tikka (tikka lahm) is cubes of lamb marinated in yogurt, garlic, lemon and baharat spice, then threaded on skewers and grilled over high heat. The yogurt tenderises the meat, while the fire chars the edges and keeps the centre juicy. It is served hot off the grill with sliced raw onion, lemon wedges and fresh herbs.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 800 g boneless lamb leg, cut into 3 cm cubes
- 150 g plain yogurt
- 3 garlic cloves, crushed
- 2 tsp baharat
- 1 lemon, juice
- 1 tbsp olive oil
- 1 tsp salt
- 1 large onion, sliced, to serve
Method
- Mix yogurt, garlic, baharat, lemon juice, oil and salt in a bowl.
- Add the lamb, coat well and marinate for at least 2 hours, ideally overnight, in the fridge.
- Thread the cubes onto skewers, leaving small gaps between pieces.
- Grill over high heat for 8–10 minutes, turning often, until charred outside and still juicy inside.
- Rest for 3 minutes and serve with sliced onion and lemon wedges.
How to make it lighter
- Trim visible fat from the lamb before cubing; lamb leg is leaner than shoulder.
- Use low-fat yogurt in the marinade and skip the oil; the meat still stays tender.
- Fill half the plate with salad, onion and grilled vegetables instead of rice or fries.
History
Grilled meat cubes known as tikka are a fixture of Levantine and Gulf grill houses, where they sit alongside kofta and shish tawook on mixed grill platters. The word tikka, meaning pieces or bits, is shared with South Asian cooking.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →