Tika Kebab

Name: Tika Kebab
Yield: 3 servings
Cuisine: Afghan
Ingredients: 500g boneless lamb shoulder or beef, cut into 3–4cm cubes; 1 large onion, grated; 3 tablespoons plain yogurt; 2 tablespoons vegetable or olive oil; 3 cloves garlic, minced; 1 teaspoon red chili powder or paprika; 1 teaspoon ground coriander; 1 teaspoon ground cumin; ½ teaspoon turmeric; Salt and black pepper to taste; Juice of 1 lemon; Afghan naan or flatbread, to serve

تیکه کباب/TEE-kah keh-BAB/

About this dish

Tika Kebab is an Afghan grilled meat dish consisting of small, marinated chunks of lamb or beef threaded onto skewers and cooked over charcoal, resulting in tender, smoky, and well-spiced morsels. It is a popular street food and celebratory dish enjoyed throughout Afghanistan and among Afghan diaspora communities worldwide.

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Ingredients

🥩500g boneless lamb shoulder or beef, cut into 3–4cm cubes

🧅1 large onion, grated

🫙3 tablespoons plain yogurt

🫒2 tablespoons vegetable or olive oil

🧄3 cloves garlic, minced

🌶️1 teaspoon red chili powder or paprika

🌿1 teaspoon ground coriander

🟤1 teaspoon ground cumin

🫚½ teaspoon turmeric

🧂Salt and black pepper to taste

🍋Juice of 1 lemon

🫓Afghan naan or flatbread, to serve

Method

Serves 3

In a large bowl, combine the grated onion, yogurt, oil, minced garlic, lemon juice, red chili powder, ground coriander, cumin, turmeric, salt, and black pepper to make the marinade.

Add the cubed meat to the marinade and mix thoroughly until all pieces are well coated. Cover and refrigerate for at least 4 hours, or overnight for best results.

If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.

Thread the marinated meat cubes onto the skewers, leaving a small gap between each piece to allow even cooking.

Prepare a charcoal grill and allow it to reach a consistent medium-high heat with glowing embers — charcoal grilling is traditional and gives the best flavor.

Place the skewers over the charcoal and grill for approximately 10–15 minutes, turning every few minutes, until the meat is cooked through with lightly charred edges.

Remove from the grill and allow to rest for a couple of minutes before serving.

Serve hot alongside Afghan naan or flatbread, sliced raw onion, fresh tomatoes, and a squeeze of lemon juice.

✓ What Makes it Authentic

Kebabs are central to Afghan cuisine and culture, commonly served at family gatherings, weddings, and festive occasions, as well as from roadside kebab stalls found across Afghan cities. Tika-style kebabs — using cubed rather than minced meat — are widely enjoyed across the broader region, and Afghan preparations are known for their use of warming spices, yogurt-based marinades, and the distinctive flavor imparted by charcoal grilling.

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