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This week for #aroundtheworldin80bbqs we're going back to basics and keeping it simple with some tasty Lamb Tikka Kebabs, grilled over charcoal on our Weber GBS MasterTouch BBQ. We've gone for lamb neck fillets over shoulder for a different texture and created a flavoursome marinade to produce a simple and tasty dish that we'll certainly be making again soon! Grill your lamb, strip from the kebab skewers onto a freshly toasted naan, add your salad and drizzle generously with fresh lemon juice and cool cucumber raita. Delicious. |
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Indian Lamb Tikka Kebabs
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MAIN INGREDIENTS
Lamb shoulder also works well for this dish. MARINADE - Quantities to taste
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TO SERVE:
EQUIPMENT To produce our Indian kebabs, we've used the following:
You can create this dish using any Weber BBQ; charcoal or gas. |
IN THE KITCHEN
- In a large mixing bowl, combine your marinade ingredients.
- Add lamb pieces.
- Ensure all your lamb chunks are evenly coated and leave to marinade for 4+ hours (ideally overnight).
AT THE BBQ
- Set up your Weber Charcoal BBQ for direct grilling and on a medium-high heat.
- Grill for 8-10 minutes; turning to avoid burning.
- Test a large chunk using a tempreture probe to ensure a safe core tempreture has been reached (65c).
- Serve. We recommend enjoying your tikka lamb with some warm indian naan breads, a simple salad of lettuce, cucumber and red onion drizzled with lemon juice, plenty of cool cucumber raita and if you're so inclined; a crisp indian beer too!
