Lamb Tikka Shaslick (Lamb Kebab)

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Courtesy of Sam Hussain (Café Rickshaw)
Serves 4

Lamb Tikka Shaslick (Lamb Kebobs)

For the tikka marinade

  • 2 tablespoons (30 ml) ginger and garlic paste
  • 2 tablespoons (30 ml) ground garam masala
  • 1 teaspoon (5 ml) ground cayenne pepper
  • 2 tablespoons (30 ml) lemon juice
  • 1 small onion, peeled and chopped
  • Salt, to taste

For the lamb

  • 2 pounds (.9 kg) boneless leg of lamb, cut into 2-inch/5 cm pieces
  • 1 medium onion, peeled, cut into thick wedges
  • 1 large tomato, stemmed and cut into thick wedges
  • 1 medium bell pepper, stemmed, seeded, and cut into pieces
  • 4 metal or water-soaked bamboo skewers

For serving

  • Cooked rice
  • Fresh green salad
  • Mint Yoghurt Sauce (recipe follows)


  1. The night before, puree all the marinade ingredients together in a blender.
  2. In a large bowl, mix the lamb thoroughly with the marinade, working the marinade into the meat with your fingers; cover and refrigerate overnight.
  3. When you are ready to cook, fill and preheat the water oven to 134F/56.5C.
  4. Remove the lamb pieces from the marinade, put them into a cooking pouch in a single layer, and vacuum seal, using the Normal/Moist setting if available.
  5. Submerge the pouch in the water bath to cook for 2 to 4 hours.
  6. When cooked, remove the pouch from the water oven and allow the lamb to cool enough to handle.
  7. Meanwhile, heat a well-oiled grill or grill pan to high heat.
  8. Thread the lamb, tomatoes, onions, and bell peppers onto the skewers, dividing evenly among them to make 4 shaslick (kebobs.)
  9. Sear just to impart grill marks, 30 to 60 seconds per side.
  10. Serve on a heated sizzler or warm dinner plate with rice, a fresh mixed salad, and mint yoghurt dip/sauce.

For the Mint Yoghurt Sauce

  • 1 cup (240 ml) natural yoghurt
  • 4 tablespoons (60 ml) mango chutney
  • 1/4 teaspoon (1.25 ml) turmeric
  • 1 handful fresh mint leaves, finely chopped
  • 1 lemon, for juice
  1. Combine all ingredients in a bowl and mix well.
  2. Refrigerate any unused dip in a tightly covered container for up to a week.
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