Afterburner Lamb Tikka

Afterburner Lamb Tikka

  • Prep Time2 hr
  • Cook Time15 min
  • Total Time2 hr 15 min
  • Yield4 Servings


For the Lamb Tikka

  • 500g thinly cut lamb leg steaks
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1 tsp crushed chilli (adjust to suit)
  • 2 cloves of garlic
  • 1 inch ginger, peeled
  • 1/2 tsp salt
  • Juice of 1 lemon
  • 4 Tbs plain yogurt


Preparing the Lamb Tikka


Grind the marinade ingredients in a pestle and mortar to make a paste then mix with the plain yogurt.


Completely coat the lamb and leave in the fridge to marinade for two to four hours.


Set up a charcoal chimney starter 3/4 full with lumpwood charcoal, and start it going with a sheet of lit crumpled newspaper underneath (or use parrafin-free fire lighters). Wait 10-15 minutes until it’s screaming hot and place a BBQ grill grate over it.


Place the marinated lamb on the searing hot grill grate for a couple of minutes each side, until you develop a lovely char on the outside.


Serve with basmati rice, yoghurt, and a naan bread cooked over the coals. The meat stays pink, tender and juicy inside, but has the smoky charred sear of a tandoor.

Recipe kindly supplied by Marcus Bawdon from Find Marcus on Twitter @devonwoodsmoke and Instagram @countrywoodsmoke, and Facebook @mbawdon or in the Countrywoodsmoke Facebook group, he is also the editor of UK BBQ Magazine

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