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Kandahari tikka
تکه کندهاری (tikka-e Kandahari): charcoal-grilled lamb chunks with onion, salt and black pepper (plus 2 hours marinating)
Kandahar's tikka houses pride themselves on doing very little to the meat: chunks of lamb, threaded on wide iron skewers with small pieces of tail fat between them, are rubbed with grated onion, salt and black pepper and grilled over fierce charcoal until the fat drips and flares. The result is smoky, juicy and peppery, with crisp edges and a clean lamb flavour, and it is served on hot naan with raw onion, tomato and a sharp green chutney. Over-marinating in onion is a common misstep, as the juice softens the surface into mush after a day; two to four hours is plenty. Chef's tip: let the skewers rest for 2 minutes on the naan before eating, so the bread soaks up the juices.
- Total time
- 27 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 1 ¾ lb boneless lamb leg or shouldercut into 4 cm chunks
- 3 ½ oz lamb fat (optional)cut into 2 cm pieces
- 1 onionlarge, grated
- 1 ½ tsp salt
- 1 ½ tsp coarsely ground black pepper
- Afghan green chutney (optional)to serve
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Method
0/6 doneStep 2: Toss 1 ¾ lb boneless lamb leg or shoulder, and 3 ½ oz lamb fat if using, with the onion juice, 1 ½ tsp salt and 1 ½ tsp coarsely ground black pepper, cover and marinate in the fridge for 2–4 hours.
120 minStep 3: Heat a charcoal barbecue until the coals are glowing and covered with white ash, or heat a grill to its highest setting.
Step 4: Thread the lamb onto flat skewers, alternating with pieces of fat if using, pressing them close together.
Step 5: Grill for 8–10 minutes, turning every 2 minutes, until deeply browned and crisp at the edges and cooked to your liking, at least 145°F in the centre for medium.
10 minStep 6: Serve on naan (not gluten free) or with rice, with Afghan green chutney and raw onion.
Nutrition per serving
- Calories
- 430 kcal
- Protein
- 42 g
- Carbs
- 4 g
- Fat
- 27 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kandahari tikka take?
- About 27 minutes in total: 15 minutes to prepare and 12 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of coarsely ground black pepper?
- Black peppercorns, freshly ground, same amount.
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