Select lamb pieces, marinated overnight in a blend of yoghurt, garlic, ginger and toasted spices, then skewered and grilled in the tandoor. The quick, very high-heat cooking preserves the meat’s tenderness while developing lightly grilled, caramelised edges full of character. A simple, formidably effective classic for lamb lovers.
A dish with a story
Marinated, grilled lamb skewers have existed in Central Asia and the Middle East for centuries, before being adopted and reinvented by Mughal cuisine in India.
Tikka, meaning “piece” in Hindi/Urdu, refers to this marinating and small-cube cooking technique, a pillar of the subcontinent’s tandoori houses.
Today a cult dish of Indian grills across Europe, it’s often the first skewer recommended to newcomers at a tandoori restaurant.
The lines between Persian, Afghan and Indian marinated skewer traditions remain blurred and disputed among food historians: here we serve you our own version.
Frequently asked questions
Is Tikka de Cordero spicy?+
No, it’s fragrant and lightly warming, but far from spicy.
How many skewers are served?+
The portion is designed for one person as a starter or side to a main.
Can I order it without yoghurt in the marinade?+
The yoghurt marinade is integral to the recipe; please tell our team in case of dairy allergy.
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