Prep 15 mins
Cook 5 mins
Tikka is an Indian word for pieces, so these are actually kebabs with Indian spices. These instructions will be for the broiler, but they can be easily grilled over direct heat. From "Indian, 100 Everyday Recipes" by Love Food (whatever that is).
- 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.
- 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.
- Broil 4 inches from heat source until shrimp is opaque and cooked through, about 2 minutes per side; rush with marinade.
- Serve with plenty of cilantro sprinkled over top.