Entree: Pakistan – Khyber Pakhtunkhwa – چارسی تکہ ➤ Charsi Tikka (Charcoal-smoked marinated cubes of lamb or beef grilled at high heat to produce a spicy, smoky tikka)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 4 hrs

Total 4 hrs 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 1/2 lb (680 g) boneless lamb shoulder or beef, cut into 1-inch (2.5 cm) cubes
- 1/2 cup (120 ml) plain yogurt, well-stirred
- 2 tbsp (30 ml) ginger-garlic paste
- 2 tbsp (30 ml) lemon juice
- 2 tbsp (30 ml) vegetable oil or mustard oil
- 1 tbsp (15 ml) Kashmiri or sweet red chili powder (for color; adjust with 1 tsp (5 ml) cayenne if more heat desired)
- 1 tsp (5 ml) ground cumin
- 1 tsp (5 ml) ground coriander
- 1 tsp (5 ml) garam masala
- 1/2 tsp (2.5 ml) turmeric
- 1 1/2 tsp (7.5 ml) kosher salt
- 1 tsp (5 ml) black pepper
- 1 small onion, grated or very finely chopped
- 8–10 metal or bamboo skewers, soaked 30 minutes if bamboo
- Small piece of hot charcoal and 1 tsp (5 ml) vegetable oil for smoking (see Step 6)
- Fresh cilantro and lemon wedges for garnish

Show original ingredient measurements

- 1 1/2 lb (680 g) boneless lamb shoulder or beef, cut into 1-inch (2.5 cm) cubes
- 1/2 cup (120 ml) plain yogurt, well-stirred
- 2 tbsp (30 ml) ginger-garlic paste
- 2 tbsp (30 ml) lemon juice
- 2 tbsp (30 ml) vegetable oil or mustard oil
- 1 tbsp (15 ml) Kashmiri or sweet red chili powder (for color; adjust with 1 tsp cayenne if more heat desired)
- 1 tsp (5 ml) ground cumin
- 1 tsp (5 ml) ground coriander
- 1 tsp (5 ml) garam masala
- 1/2 tsp (2.5 ml) turmeric
- 1 1/2 tsp (7.5 ml) kosher salt
- 1 tsp (5 ml) black pepper
- 1 small onion, grated or very finely chopped
- 8–10 metal or bamboo skewers, soaked 30 minutes if bamboo
- Small piece of hot charcoal and 1 tsp (5 ml) vegetable oil for smoking (see Step 6)
- Fresh cilantro and lemon wedges for garnish

Instructions

1. In a large bowl combine yogurt, ginger-garlic paste, lemon juice, oil, chili powder, cumin, coriander, garam masala, turmeric, salt, pepper, and grated onion to form a smooth marinade.
2. Add the cubed lamb or beef to the marinade and mix thoroughly so each cube is coated; cover and refrigerate at least 4 hours and preferably overnight.
3. Thread the marinated cubes onto skewers, leaving a small gap between pieces for even heat circulation.
4. Preheat a grill or broiler to high. If using a grill, set for direct high heat; if broiling, place a rack near the top element and preheat.
5. Grill or broil the skewers 3–5 minutes per side, turning to char evenly and cook to desired doneness; baste once with a little oil if needed to promote charring.
6. For authentic smoky finish: place a small metal bowl or foil cup on the grill or in a heatproof dish, add a small piece of lit charcoal until it glows, remove briefly with tongs, place it on the bowl/dish under the cooked skewers, drizzle 1 tsp (5 ml) oil over the charcoal, then immediately cover the skewers with a large lid or foil to trap smoke for 1–2 minutes.
7. Uncover, transfer to a platter, garnish with chopped cilantro and lemon wedges, and serve hot with sliced onions and naan or rice.