Entree: Pakistan – Balochistan – بلوچی تکہ ➤ Balochi Tikka (Charred spiced chunks of lamb marinated and grilled over charcoal)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 18 min

Additional 4 hrs

Total 4 hrs 30 min

Ingredients

- 2 lb (900 g) bone-in lamb shoulder, cut into large chunks (about 12–16 pieces)
- 1/2 cup (120 g) plain yogurt
- 2 tbsp (30 ml) lemon juice
- 1 tbsp (15 g) ginger-garlic paste
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (5 g) ground coriander
- 1 tsp (5 g) ground cumin
- 1 tsp (2.5 g) Kashmiri red chili powder or mild paprika
- 1/2 tsp (2 g) turmeric powder
- 1 tsp (6 g) salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tsp (5 g) chaat masala or sum of ground dried mango and cumin (optional for finishing)
- 6–8 metal or wooden skewers (if wooden, soak 30 minutes)
- Lemon wedges and sliced onion for serving (no measurement required)

Instructions

1. In a large bowl, whisk together yogurt, lemon juice, ginger-garlic paste, vegetable oil, ground coriander, ground cumin, red chili powder, turmeric, salt, and black pepper to form a marinade.
2. Add the lamb chunks to the marinade, massaging each piece so the marinade coats all sides. Cover and refrigerate at least 4 hours, preferably overnight for best flavor.
3. If using charcoal or a grill, prepare for high direct heat. Preheat an oven broiler or grill to high if cooking indoors. Thread the marinated lamb pieces onto skewers, leaving a little space between pieces.
4. Grill the skewers over medium-high heat or broil 4–6 inches (10–15 cm) from the heat source, turning every 3–4 minutes and basting lightly with any reserved marinade or a little oil. Cook until well charred on the outside and cooked to desired doneness, about 12–18 minutes total depending on chunk size.
5. Remove from heat and let the meat rest 5 minutes on the skewers. Sprinkle with chaat masala or a pinch of ground dried mango and cumin if using.
6. Serve hot with lemon wedges, sliced onions, and flatbread or rice.