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Grilled Tandoori Lamb Tikka

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Grilled lamb tikka is delicious on its own or used in a BIR curry.

This is the grilled lamb tikka recipe from my cookbook ‘The Curry Guy Bible’.

It is my ‘go-to’ easy recipe for grilled lamb tikka. I love it simply with a naan and some sauce but I also used the lamb tikka in my curry house style curries.

grilled lamb tikka

I think you’re going to love this one!

Planning ahead…

I like to plan this recipe a couple of days in advance of cooking.

Although you could get away with just marinating the lamb tikka for and hour, you will get far better results if you leave it to marinate for 24 to 72 hours.


The longer the better.

Getting this recipe right…

Try to get as much marinade off the meat before grilling.

This will make the meat crispier on the exterior.

The leftover marinade can be stirred into a lamb curry for additional flavour and it keeps in the fridge for about 3 days. Don’t freeze it though.

Which charcoal?

Although I have been guilty of using cheap charcoal and lighter fluid in the past, I don’t recommend doing this.

Think of your charcoal as one of the ingredients! If you use a petroleum lighter fluid or quick lighting charchoal, you’ll taste it in your food.

I use Big K lumpwood and charcoal briquettes. Really good. Whatever you use, just ensure that it is made from natural wood or another natural product like coconut shells and does not have any artificial fire starters in it.

Make this recipe your own.

In my books, I usually tone down the amount of chillies and chilli powder I use at home. I know that most people don’t like their food as spicy as I do.

You should look at this recipe the same way. Adjust the seasoning to your own taste and you will be much happier with the end result.

Step by step photos.

First marinade for grilled lamb tikka

Make the first marinade by mixing the garlic and ginger paste, the chilli paste, lime juice and salt with the meat.


lamb covered with first marinade

Get in there with your hands and rub these ingredients right into the meat.


Making lamb tikka with spices

Place the ground spices and mustard oil in a bowl.

Second marinade complete

Whisk in the yogurt, mint sauce and mustard.

Meat marinating

Again, really get in the and rub this marinade right into the flesh of the meat and let it marinate for 1 to 72 hours.

Lamb skewers on the barbecue

Build a direct heat fire. When the coals are really hot, place your lamb skewers over the fire.

Grilling lamb tikka

This is grilling so the lamb is ready when it’s ready! 10 to 20 minutes. Be sure to baste with melted ghee for additional flavour.

If you like this grilled lamb tikka recipe, you might like to try some of my other BBQ recipes…

Lamb seekh kebabs
Chicken seekh kebabs
Chicken and lamb seekh kebabs
Cheesy lamb seekh kebabs
Spicy lamb burra kebabs
Stuffed potato kebabs
Homemade karahi naans

Grilled lamb tikka

All done!

Tandoori lamb tikka

Dig in!

Yield: 4

Grilled Tandoori Lamb Tikka

Grilling lamb tikka
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes


  • 800g Lamb meat from the leg - trimmed of fat and cut into cubes
  • 4 tbsp garlic and ginger paste
  • 2 tbsp green chilli paste
  • ½ tsp salt (or to taste)
  • Juice of two limes
  • 1 tablespoon garam masala
  • 1 teaspoon red chilli powder
  • 1 tablespoon cumin
  • 1 teaspoon coriander powder
  • 1 teaspoon dried fenugreek leaves
  • 1 tbsp mustard oil
  • 1 teaspoon English mustard
  • 3 tablespoon Greek yoghurt
  • 1 tablespoon mint sauce


  1. Rub the chilli paste, garlic and ginger paste, lime juice and salt right into the flesh or the meat and marinate for 20 minutes.
  2. To make the second marinade, whisk the rest of the ingredients together until very smooth.
  3. Cover the lamb tikka with the marinade and allow to marinate overnight or up to 72 hours. The longer the better but you could get away with just one hour.
  4. When ready to cook, remove the meat from the marinade.
  5. Build a direct heat fire using wood or charcoal. When the coals have ashed over and are very not, you're ready to cook.
  6. Skewer the meat leaving a little space between each piece so that it cooks evenly and the outside crisps right up. When skewering, try to weave the meat though rather than just sticking the skewer straight through. This will stop the meat from sliding when you rotate the skewers on the fire.
  7. Grill the meat, turning regularly until it is crisp and nicely browned on the outside and cooked through. I usually baste the meat with a little melted ghee for extra flavour.
  8. Serve immediately with naans, parathas or chapatis, cold salad greens and a raita.

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