Afghan Yogurt-Marinated Grilled Meat Skewers

Be the first to rate

(No Ratings Yet)

Loading...

A beloved Afghan grilled-meat classic, tikka features tender cubes of lamb marinated in a spiced yogurt mixture, threaded onto skewers with peppers and onions, then charred over hot coals. The yogurt tenderizes the meat while cumin, coriander, and garam masala build deep, smoky warmth. Served with lemon, fresh herbs, and flatbread, it is everyday comfort food across Afghan homes and street stalls.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 28 gFat
• 9 gSaturated Fat
• 12 gCarbs
• 3 gFiber
• 6 gSugar
• 42 gProtein
• 720 mgSodium
• 780 mgPotassium
• 140 mgCalcium
• 4.5 mgIron
• 55 mgVitamin C
• 900 mcgVitamin A

Ingredients

For the marinade

• 1 cup plain whole-milk yogurt
• 4 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 1/2 teaspoons sweet paprika
• 1 teaspoon garam masala
• 1 teaspoon fine sea salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons fresh lemon juice
• 2 tablespoons vegetable oil

For the skewers

• 2 lbs boneless lamb shoulder, trimmed and cut into 1 1/2-inch cubes
• 1 large red onion, cut into 1 1/2-inch chunks
• 1 red bell pepper, cut into 1 1/2-inch pieces
• 1 green bell pepper, cut into 1 1/2-inch pieces
• 2 tablespoons neutral oil, for brushing

For serving

• 1 lemon, cut into wedges
• 1/2 cup fresh cilantro and mint leaves
• 1 small red onion, thinly sliced and tossed with 1/2 teaspoon sumac
• 4 pieces warm Afghan flatbread or naan

Directions

1. In a large bowl, whisk together the yogurt, garlic, ginger, cumin, coriander, paprika, garam masala, salt, pepper, lemon juice, and oil until smooth and evenly spiced.
2. Add the lamb cubes and toss until each piece is thoroughly coated. Cover and refrigerate for at least 4 hours, or preferably overnight, to let the yogurt tenderize the meat and the spices penetrate.
3. If using wooden or bamboo skewers, soak them in water for 30 minutes. Thread the marinated lamb onto the skewers, alternating with pieces of red onion, red bell pepper, and green bell pepper, leaving a small gap between each piece for even cooking.
4. Preheat a charcoal or gas grill to medium-high heat, about 400 to 450 F. Clean and oil the grates well to prevent sticking.
5. Place the skewers on the grill and cook for 10 to 12 minutes total, turning every 2 to 3 minutes, until the meat is nicely charred on the edges and reaches your desired doneness (around 145 F for medium).
6. During the last minute of cooking, brush lightly with oil and let the edges caramelize for a deeper smoky crust.
7. Transfer the skewers to a platter, tent loosely with foil, and let rest for 5 minutes so the juices redistribute.
8. Serve hot with lemon wedges, fresh herbs, sumac-dusted onion slices, and warm flatbread for wrapping.

Cook’s Notes

• Marinate the lamb overnight whenever possible; the yogurt's lactic acid breaks down proteins for noticeably more tender meat.
• Trim excess fat from the lamb shoulder but leave some marbling to keep the cubes juicy over high heat.
• Leave small spaces between pieces on each skewer so the heat circulates and the edges char rather than steam.
• A charcoal grill gives the most authentic smoky flavor, but a cast-iron grill pan on the stovetop works well in cooler months.
• Serve with a simple Afghan salad of diced tomato, cucumber, and onion dressed with lemon juice and dried mint for a traditional accompaniment.

You might also like

Asian

Afghan Eggplant with Garlic Yogurt and Tomato

Asian

Afghan Beef Dumplings

Asian

Afghan Naan Tandoor Bread

Asian

Afghan Spiced Flattened Beef Kebab