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Tikkas are boneless meat pieces cooked in a Tandoor and usually served as a snack or starter course. Whilst chicken is undoubtedly the most common variety there is absolutely nothing to stop you making Tikkas with almost any meat including beef, venison, pork, lamb, goat or liver. The trick with all of them is to make sure you are using fresh lean meat of the best quality you can afford. Trim any fat off. Do not mix meat types in a single marinade.

I have presented a few marinade versions below. Try them all and choose the one you like best.The basic method is to marinade your meat and then bake or grill it. Cooking times depend on the type of meat and your preferences. Lamb, beef, venison and liver (needs less heat) can be cooked rare if liked whilst pork, chicken and goat need to be properly cooked.

The quantities are for 1lb (450 g.) meat which should be enough for a small snack for 4-6 people.


For all recipes

  • 1lb best quality lean meat, trimmed of fat, and cubed (about 1 inch)
  • A portion of marinade. See below for options.

Marinade #1 - Traditional Tandoori Marinade

Create 1 half recipe of Tandoori Marinade. Marinade time: 24hrs min.

Marinade #2 - Honey and chilli marinade

  • 50 ml Lemon juice
  • 50 ml Honey
  • 2 tsp. red chilli powder
  • 2 cloves garlic crushed
  • 1/4 tsp. pepper
  • 1/4 tsp. ground nutmeg
  • Salt to taste.

Mix all ingredients together. Marinade time: White meat 3 hours, Red meats about 6 hours.

Marinade #3 - Simple garlic and ginger marinade

  • 200 ml good yoghurt
  • 1 tsp. crushed garlic
  • 1.5 tsp. crushed ginger
  • 1 small onion, grated fine.
  • 1.5 tsp. red chilli powder
  • 1 tbsp. ground coriander

Mix all ingredients together. Marinade time: Overnight or 6 hours.

Marinade #4 - Hot, sweet and sour marinade

Create 1 half recipe of the Mirch Gosht, (Chilli Lamb). marinade.

Marinade time: White meat 12 hours, Red meat 24 hours.


  1. Mix ingredients together in a none metallic bowl and leave covered and refrigerated for the time specified for the marinade.
  2. Thread meat pieces on to skewer, arrange on a skewer rake of baking tin and bake in a very hot oven until cooked, (10 - 20 minutes average). Alternatively, put under the grill and grill, turning over once and basting
  3. Baste with butter or mustard oil about half way through cooking.
  4. Remove from skewer and serve with a side salad, lemon wedges and raita

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