Tikka originated in India during the Mughal era. It was an era defined by the rule of Turkish-Persian leaders, which may explain the similarity between this style of cooking and other grilled Turkish dishes such as shawarma.
What Is Tikka?
Traditionally, tikka consists of cubes of meat, marinated, skewered, and grilled on a special barbecue-like brazier known as an “angethi.” The word itself originates from Turkish and Persian words that mean pieces. The marinade consists of Yoghurt (dahi) and Indian spices, typically chilli, ginger, and garlic.
Dahi- a fermented milk curd or yoghurt found on the Indian subcontinent.
Kachumber Salad
Kachumber Salad is an Indian side salad consisting of chopped vegetables. It’s similar to other vegetable salads such as Pico de Gallo.
Lamb Tikka Kebabs
These lamb tikka skewers are served on naan bread like a kebab with a kachumber salad and mint yoghurt
Ingredients
For the Lamb
- 500 g Lamb Breast Diced
- 150 ml of Greek Yoghurt
- ½ Tbsp Garlic Puree
- ½ Tbsp Ginger Puree
- 1 Tsp Kashmir Chilli Powder
- ½ Tsp Ground Coriander
- ½ Tsp Ground Cumin
- ½ Tsp Turmeric
- ½ Tsp Black pepper
- 1 Tsp Salt
- Juice from 1 Lemon
4 Naan Breads
4 Tbsps. Mango Chutney
4 Tbsp Mint Yoghurt
½ Iceberg Lettuce, shredded
15g Coriander, Chopp3d
10g Mint, Chopped
1 Red Chilli, Sliced
For Kachumber Salad
- 4 Tomatoes Deserved and Diced
- 1 Cucumber Dressed and Diced
- ½ Red Onion. Diced
- 2 Red Chillis Deserved and Diced
- Juice from 1 Lemon
- Salt to taste
For Mint Yoghurt
- 100 ml Natural Yoghurt
- 1 Tbsp Mint Sauce
- Salt to taste
Instructions
- In a bowl, combine the Yoghurt and spices, then stir in the diced lamb. Set aside for at least 30 minutes.
- Meanwhile make the kachumber salad, by combing all the ingredients. Set aside.
- To make the Mint Yoghurt, combine the yoghurt and mint sauce. Whisk until combined.
- Preheat an overhead grill or broiler.
- Remove the lamb from the fridge and thread it onto four metal skewers. Once skewered, place under the grill. Grill for 12-16 minutes until golden brown. Turn at least once while cooking.
- Allow the skewers to rest for 5 minutes.
- While the skewers rest, wrap the naan bread in kitchen foil and warm them under the hot grill for two minutes. Be careful as the foil will be hot.
- When ready, spread a tablespoon of mango chutney across each naan bread. Add a liberal sprinkling of Iceberg lettuce and a large spoonful of kachumber salad then lay the skewers across each naan bread.
- Garnish with more kachumber and a heavy dose of raita. Finish with chopped coriander and mint.
