Low Iodine Lamb Tikka
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Learn more →Ingredients
4 servings
For the marinade
- 2 lb boneless lamb shoulder or leg, cut into 1 ½-inch cubes
- ½ cup coconut yogurt, plain unsweetened
- 2 tbsp fresh lemon juice
- 2 tbsp olive oil
- 1 tbsp fresh ginger, finely grated
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp smoked paprika
- ½ tsp ground black pepper
- 1 tsp salt
- ¼ tsp cayenne pepper (optional)
For cooking
- 1 tbsp olive oil, for brushing
For serving
- fresh cilantro leaves, for serving (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
In a large mixing bowl, whisk together the coconut yogurt, lemon juice, 2 tbsp olive oil, grated ginger, turmeric, cumin, coriander, smoked paprika, black pepper, salt, and cayenne (if using) until smooth and evenly combined.
- 2
Add the lamb cubes to the marinade and toss until every piece is thoroughly coated. Cover the bowl and refrigerate for at least 2 hours, or up to 8 hours — the longer the marinate, the deeper the flavor penetration.
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