Mamta's Kitchen

Lamb Tikka

Meat Tikka

Mamta Gupta

This is a popular lamb dish for cocktail parties. The word Tikka means small pieces of marinated meat. So you can use either lamb cubes/pieces or lamb chops. You can serve it as part of an Indian meal or with a salad or with Western style vegetables or as part of a buffet.

This recipe can be used for marinating any type skewered meat, fish or large unpeeled prawns. Serves 6-8

Also see BBQ Selection and Marinade Selection.

Edited July 2016


  • 1 kg. boneless lamb, skin removed, cut into bite size pieces. You can use lamb chops or even other meats instead of lamb.

  • For Marinade*:

  • 3-4 cloves of garlic, skin removed

  • 10 gm. ginger, peeled

  • 1 small onion, peeled

  • 1 tsp. chilli powder (adjust amount to your taste)

  • 2 tsp. coriander powder

  • 1 tsp. Garam Masala

  • Juice of half a lemon

  • 1-2 tbsp. cooking oil

  • Salt to taste

  • For garnish:

  • 1 onion peeled and thinly sliced

  • 1 lemon or lime, halved length wise and sliced thickly

  • A handful of coriander leaves, washed and chopped

  • * If you don't stock a lot of Indian spices in your kitchen, any hot and spicy mix will work as a substitute.


  1. For marinade, grind onion, ginger and garlic into a paste in a food processor (or grate finely). Add all other ingredients, except lamb and garnish ingredients.

  2. Place lamb in a large bowl, add marinade and mix well.

  3. Marinade overnight in a fridge, in an airtight container, otherwise everything else in the fridge will smell of garlic and spices! Allow it to return to room temperature before cooking.

  4. Preheat oven to maximum, 240 C or 475 F.

  5. Skewer the lamb pieces on thick skewers, not too tightly or they will not cook well on all sides, or spread them out on a tray.

  6. Cook in a HOT oven for 10 minutes or so, turning over once. Remove lamb from skewers and serve on a warm plate, garnished with thinly sliced onions, coriander leaves and slices of lemon or lime or as part of a meal of choice.


  • Skewered lamb can also be cooked in a grill or on a barbecue.

  • If you do not have skewers, spread the pieces out on a baking tray and cook in a hot oven.

  • If you do not have an oven, heat 1 tbsp. of oil in a karahi or wok and stir fry marinated lamb until cooked.

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