Yoghurt Free Tikka Marinade / Chicken Tikka / Lamb Tikka

Step 1

Cut up your choice of protein into 2-3cm size pieces

Step 2

add all the marinade ingredient (except the lemon juice) into a bowl and combine thoroughly

Step 3

add in your diced up choice of protein and mix well to ensure it's completely covered in the mixtureCover and refrigerate for at least 2 hours (ideally 24+)

Step 4

when ready to cook remove from the refrigerator around 1 hour before cooking to allow to warm through slightly, add some lemon juice if you like and mix through wellTurn your grill up to around 220 Celsius+ and line a tray with tin foilOil the surface of the tray, add your tikka meat and place under the grill for around 6 minutes or until the tops start to singe.Remove from the heat, turn the pieces over and drizzle a little oil over the top of each piece and place back under the grill for another 6 minutesCheck a piece to ensure it's completely cooked and you're ready to use immediately or store in the fridge for up to 3 days or freeze as required