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Grilled lamb skewers served with lime wedges, pickled onions and mint chutney
Print Recipe

Kairi Gosht Tikka (Grilled Lamb Skewers)

Course: Appetizer, Side Dish
Cuisine: Indian

Ingredients

  • Lamb boneless pieces – 800gms; washed, cleaned and drained well
  • Red onion – 1 large cut into large cube
  • Butter – for basting

1st marinade:

  • Green chillies – 4 medium
  • Ginger – 1 inch piece
  • Garlic – 3 cloves
  • Malt vinegar – ½ tbsp
  • Salt – to season

2nd marinade:

  • Thick curd/yoghurt – 3 -4 tbsp
  • Cheese cube – 1 grated
  • Raw mango – ½ cup cubed
  • Red chilli powder – ¼ tsp
  • Coriander leaves – 4 sprigs
  • Mint leaves – 4-5
  • Green chillies – 3
  • Cumin powder – 1 tsp
  • Amchur/raw mango powder – ½ tsp
  • Salt – to season
  • Garam masala – ¼ tsp
  • Freshly milled black pepper – 1 tsp
  • Cream – 1 tbsp

To serve:

  • Chat masala
  • Lemon wedges

Instructions

  • Grind all the ingredients under 1st marinade without adding any water.
  • Grind all the ingredients under 2nd marinade to make a thick paste. Do not add any water.
  • Marinate the lamb pieces along with the diced onions in the 1st marinade and keep for 1 hour.
  • Squeeze out the excess moisture if any and marinate the lamb and onion in the 2nd marinade and keep for 2 hours.
  • Pierce the lamb pieces and onions onto wet bamboo skewers. You can either insert the onion pieces between each piece of lamb or at the ends like I have done.
  • Grill till the lamb is cooked well and tender. If you think it is getting dry, baste using melted butter.
  • Serve hot with a sprinkle of chat masala and lemon wedges. I added a side salad and mint-coriander chutney which went well with the lamb skewers.