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Lamb Tikka Sticks (Indian Kebabs)


Garlic cloves
Medium onion
Fresh ginger –coarsely chopped
1 tbsp
½ tbsp
1 tsp
Cumin – ground
1 tsp
Cardamom – ground
½ tsp
Hot chilli powder
½ tsp
Plain yoghurt – reg or low-fat
½ cup
Lean lamb – trimmed – cut in 1” cubes
2 ½ pounds

In a processor fitted with the metal blade, process the garlic, onion and ginger until finely chopped (or pound it with a mortar and pestle); add the paprika, sugar, cumin, cardamom, chili and yogurt and mix well.

In a mixing bowl, combine the lamb with the mixture. Cover with plastic wrap and marinate overnight in the refrigerator.

Soak 30 small bamboo skewers in water for about 1 hour. Thread a couple of cubes of lamb on each skewer. Cover both ends of skewer with a piece of foil to prevent them from burning. Preheat the grill or broiler until very hot. Sprinkle the lamb lightly with salt and grill it close to the heat for 2 to 3 minutes per side until nicely charred but still pink inside. Slip foil off the skewers and serve the kabobs. Makes 30 skewers.