
Bahraini tikka
- Preparation and cooking time
- Prep:
- Cook:
- plus marinating
- Easy
- Makes 15 skewers
- 600g beef filletcut into 2.5cm cubes
- 3 tbsp garlic paste
- 2 tbsp ground dried lime
- ½ tsp ground ginger
- 1 tbsp freshly ground black pepper
- 1 tsp ground cumin
- 3 tbsp vegetable oilplus extra for brushing
Nutrition: per skewer
- kcal84
- fat5g
- saturates1.4g
- carbs0.9g
- sugars0.1g
- fibre0.6g
- protein8.6g
- salt0.5g
Method
step 1
Combine all the ingredients plus 1 tsp of salt in a large bowl and massage with your hands to make sure the marinade has coated the meat well.
step 2
Cover the bowl and put in the fridge for at least 1 hr but no more than 4 hrs, or the acidity from the lime will tenderise the meat too much.
step 3
If you’re using an outdoor grill or barbecue, or an indoor grill, heat it to medium-high. If you’re using a griddle pan, heat over a medium-high heat and brush generously with oil.
step 4
Thread the beef chunks onto skewers, adding five chunks to each one. Cook the beef for 3-4 mins on each side, leaving it slightly pink in the middle but nicely charred on the outside.
step 5
Serve the tikka with your chosen accompaniments. If you cooked it in a griddle pan, drizzle over any excess juices from the pan to serve.