Mrs Balbir Singh’s | Lamb Tikka Skewers

Also known as Lamb Boti Kebabs — rustic, spiced, and flame-grilled to perfection

Lamb Tikka—sometimes called Lamb Boti Kebabs—is a North Indian tandoori classic. ‘Boti’ refers to boneless chunks of meat, traditionally from lamb leg or shoulder, marinated in yoghurt, spices, and aromatics, then grilled or barbecued until lightly charred and tender inside.

This version stays true to Mrs Balbir Singh’s original techniques, using our award-winning Tandoori Rub for bold, balanced flavour.

No fluorescent food colouring.
Just real, deep tandoori flavours—the way they were always meant to be.
Not the BIR-style watered-down reinvention that stripped tikka of its soul.

Category: Recipes for Mrs Balbir Singh's Spice Blends

Ingredients

For the lamb:

• 500–600g Lamb Leg or Shoulder, cut into 1.5-inch cubes

For the marinade:

• 4 tsp (15g) Mrs Balbir Singh’s Tandoori Rub

• 4 tbsp Natural or Greek-style Yoghurt

• 1 tbsp Garlic Paste

• 1 tbsp Ginger Paste

• 1 tbsp Fresh Lime or Lemon Juice

• 1 tsp Ghee (or neutral oil)

• 1 tsp Salt, or to taste

To finish:

• 2 tsp Chopped Fresh Coriander (Cilantro)

• Optional: ¼ tsp Mrs Balbir Singh’s Garam Masala mixed with 2 tsp melted ghee

NOTE: as with all of our recipes, any spoon-related measures for ingredients refer to level measuring spoons.

Step 1: Marinate the Lamb

In a large bowl, combine all marinade ingredients and mix well. Add the lamb cubes and toss until fully coated. Cover and refrigerate for at least 4 hours, preferably overnight.

Step 2: Grill or Roast

Preheat your grill or oven to 220°C (428°F).
Thread the marinated lamb onto skewers (if using wooden ones, soak them in water first).
Place on a lined baking tray and grill for 15–20 minutes, turning occasionally, until the lamb is cooked through and lightly charred.
Alternatively, cook over a hot barbecue for smokier results.

Step 3: Garnish & Serve

Sprinkle with chopped coriander just before serving.
Serve with mint chutney, a fresh kachumber-style salad, or rolled in Indian flatbreads.

Optional: Drizzle with the garam masala + ghee mix a few minutes before finishing, or use a final blast under a hot grill to deepen the char.

Pairing Suggestions

• Bread: Flame-charred naan or soft rumali roti

• Salad: Finely sliced onion, mint, and green chilli with lime juice + white pepper

• Chutney: Mint & yoghurt chutney or coriander-mint chutney (both recipes here)

• Drink: Gin & tonic, chilled lager, or a smoky Scotch and soda

Did You Know?

The word “boti” simply means a chunk or piece of boneless meat in Hindi and Urdu.
Boti kebabs are traditionally grilled over charcoal in clay tandoors everywhere from street food vendors, to private member clubs, restaurants and wedding celebrations across India. Lamb boti is considered a most flavourful preparation—rich, earthy, and perfect for pairing with bold chutneys or whisky-based cocktails.