Tikka is an Indian word meaning “pieces.” This recipe is for kebabs with Indian spices. This is made in the broiler, but could just as easily be made on the grill over direct heat.
The recipe is from “Indian, 100 Everyday Recipes” put out by Love Food. So far, I have loved every recipe in that cookbook.
Shrimp and Pineapple Tikka
- 1 teaspoon cumin seed
- 1 teaspoon coriander seed
- 1/2 teaspoon fennel seed
- 1/2 teaspoon yellow mustard seeds
- 1/4 teaspoon fenugreek seeds
- 1/4 teaspoon nigella seeds
- 1 pinch chili powder
- 2 tablespoons fresh lemon juice or 2 tablespoons pineapple juice
- 12 jumbo shrimp, peeled deveined tails intact
- 12 pineapple chunks, bite-sized (can use well-drained canned)
- kosher salt
- fresh cilantro, chopped for garnish
If you are going to use wooden skewers, soak them in water for at least 20 minutes to prevent burning.
In a hot, dry skillet, toast cumin, coriander, fennel seed, fenugreek, and nigella seeds just until fragrant; remove from pan immediately so as not to burn.
Grind spices, with chili powder and salt, either in a mortar and pestle or a spice grinder, to a fine powder; transfer to a non-metallic bowl and stir in the lemon juice.
Add shrimp to the bowl and toss to coat; marinate 10 minutes.
Meanwhile, preheat broiler.
Thread skewers with 3 shrimps alternating with 3 pieces of pineapple, reserving marinade.
Broil 4 inches from heat source until shrimp is opaque and cooked through, about 2 minutes per side; brush with marinade.
Remove from oven after another minute or two; serve with plenty of cilantro sprinkled over top.