A barbecue classic from Punjabi cuisine, gurda tikka is made by marinating lamb kidneys in yogurt, ginger, garlic, and tandoori spices, then grilling them on skewers. Lightly charred outside and juicy inside, it is one of the most intensely flavored tikka dishes.
Cut the lamb kidneys into 2 pieces and remove the inner membranes. Soak them in cold water for 10 minutes to reduce the strong odor, then drain.
Mix the yogurt, crushed garlic, grated ginger, chili powder, turmeric, garam masala, lemon juice, and salt. Toss the kidneys thoroughly in the mixture.
Cover the marinated kidneys and refrigerate them for at least 2 hours so they absorb the spices.
Thread the kidneys onto skewers and cook them on a hot barbecue or in a grill pan, turning every 4 minutes for a total of 16 minutes. Brush occasionally with vegetable oil.
Remove all the inner membranes when cleaning the kidneys, or they may become tough and develop a strong odor when cooked. Turn them often on the grill to prevent burning. Allergen: contains dairy.
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