Goat Tikka

Goat Tikka

Goat is a very underrated meat in the UK. We eat goats cheese, and drink goat milk but very rarely eat goat meat. #Goatober each year is designed to raise awareness of eating goat meat, something that is way, way more prevalent in most other countries. 

We decided to make this goat tikka, a spicy dish that can be had as either a dish on its own, or by taking the goat pieces and adding them to a curry sauce. 

Cooking surfaces

Cast Iron Grid

BBQ Temperature



  • 500g diced goat leg
  • 1tsp coriander seeds, ground
  • 1/2 tsp freshly chopped mint
  • 1tsp chopped coriander leaf
  • 1/2 tsp turmeric
  • 2tsp smoked paprika
  • 1/2 tsp hot chilli powder
  • 2 cardamon pods, crushed and the husks discarded
  • 1tsp salt
  • 1 crushed clove garlic
  • 1in fresh root ginger, grated
  • 100g greek yoghurt
  • 2tbsp  lemon juice



  1. Mix all the ingredients except the chicken into a paste.
  2. Add the goat and coat generously with the tikka sauce.
  3. Leave to marinade overnight.
  4. Place the goat onto your LetzQ Tandoor Ring skewers. I tend to try and put the skewer through each piece of meat twice to hold it better.
  5. Setup your Egg to cook at 220°C with the tandoor ring on top of your Egg in place of the rEGGulator. 
  6. Cook until your meat is 55°C if you want the pieces to be tender to eat as is, or 70°C if you want to cook them down in a curry sauce.

Our favourite cookbook by far for amazing sauces is Misty Ricardo’s Curry Compendium. We’ve been amazed by the quality of these curries.


Curry Compendium
Meat Smoke Fire
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