One of Punjabi barbecue's classics, gurda tikka is made by marinating lamb kidneys in yoghurt, ginger, garlic and tandoori spices before skewering and grilling them. The lightly charred outside and juicy centre make it one of the most intensely flavoured members of the tikka family.
Halve the kidneys and trim away the inner membrane, then soak in cold water for 10 minutes to reduce the strong smell before draining.
Mix the yoghurt with the crushed garlic, grated ginger, chilli powder, turmeric, garam masala, lemon juice and salt, then coat the kidneys thoroughly in the mixture.
Cover and refrigerate the marinated kidneys for at least 2 hours — this is how long the meat needs to absorb the spices.
Thread the kidneys onto skewers and grill over hot coals or in a grill pan, turning to cook each side for about 4 minutes, 16 minutes in total, basting occasionally with oil.
Remove every trace of the inner membrane while cleaning the kidneys, or they will toughen and taste too strong once cooked. Turn them often on the grill to stop them burning. Allergens: contains milk and dairy.
Using beef kidney instead of lamb gives larger, slightly firmer pieces; extend the grilling time by 2 minutes if you do.
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