Entree: Pakistan – Sindh – سندھی تکہ ➤ Sindhi Tikka (Marinated spiced meat cubes grilled on skewers in the Sindhi regional style)

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 12 min

Additional 4 hrs

Total 4 hrs 12 min

Ingredients

- 1.5 lb (680 g) boneless lamb or beef, trimmed and cut into 1–1.5 inch cubes (such as lamb shoulder)
- 1/2 cup (120 g) plain yogurt
- 2 tbsp (30 ml) mustard oil or vegetable oil
- 2 tbsp (30 ml) lemon juice
- 2 tbsp (30 g) ginger-garlic paste
- 2 tsp (4 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1 tsp (5 g) Kashmiri or mild red chili powder (adjust for heat)
- 1/2 tsp (2 g) turmeric powder
- 1 tsp (2 g) garam masala
- 1 1/2 tsp (8 g) salt, or to taste
- 1 tbsp (15 g) crushed dried fenugreek leaves (kasuri methi) or 1 tsp (2 g) dried fenugreek seeds, crushed (optional)
- 1–2 green chilies, slit (optional)
- 1/4 cup (15 g) fresh cilantro, chopped, for garnish
- 1 medium red onion, thinly sliced, for serving
- Lemon wedges for serving
- 8–10 metal or bamboo skewers (if bamboo, soak in water 30 minutes before use)

Instructions

1. In a large bowl combine yogurt, mustard oil, lemon juice, ginger-garlic paste, ground coriander, cumin, chili powder, turmeric, garam masala, salt, and crushed fenugreek if using. Mix until smooth.
2. Add the cubed meat to the marinade, stir to coat thoroughly, then cover and refrigerate at least 4 hours or overnight for best flavor penetration.
3. When ready to cook, thread marinated meat onto skewers, leaving a little space between cubes for even cooking. Bring skewers to room temperature for 20–30 minutes.
4. Preheat a grill to medium-high (or set oven broiler on high with a rack 6–8 inches from heat). Oil the grates lightly.
5. Grill or broil skewers 8–12 minutes, turning every 2–3 minutes and basting with any leftover marinade or oil, until meat is charred at edges and cooked through to desired doneness (internal temperature for lamb/beef ~145–160°F / 63–71°C depending on preference).
6. Remove skewers, let rest 3–5 minutes. Serve hot garnished with chopped cilantro, sliced onion, and lemon wedges alongside flatbread or steamed rice.