Goat Leg Tikka

Goat leg tikka

  • serves 6
  • Easy

We have marinated butterflied goat leg in yogurt and Indian spices to create an impressive BBQ centre piece. With a long marinade and a quick cook, this BBQ recipe is ideal for summer entertaining


*This recipe is gluten-free according to industry standards



  • goat leg 2kg, butterflied into one even piece
  • lemon 3, halved lengthways


  • garlic 6 cloves, chopped
  • ginger 75g, chopped
  • natural yogurt 150g
  • smoked paprika 1 tbsp
  • cayenne pepper or chilli powder 1 tbsp
  • ground cumin 1 tbsp
  • ground coriander 1 tbsp
  • ground turmeric 2 tsp
  • garam masala 2 tsp
  • sea salt 2 tsp
  • lemon 1, juiced


  • Step 1

    Add the garlic and ginger to a small food processor with 3 tbsp of water and whizz to a purée. Add this to a bowl with the remaining marinade ingredients and mix well.

  • Step 2

    Rub all over the goat and leave to marinate for at least 6 hours, but preferably overnight.

  • Step 3

    Heat a barbecue to a medium-high heat. Cook the goat for 25-30 minutes, turning every 5 minutes until medium. If you have a meat thermometer it will reach 60C.

  • Step 4

    Leave to rest for 5 minutes before carving.

  • Step 5

    Put the lemon halves face-down on the barbecue for the final 20 minutes of cooking, until charred.

  • Step 6

    Squeeze over the carved goat meat to serve.

If you want to use the oven, heat to 220C/fan 200C/gas 7. Put the goat on a rack over a roasting tin and cook for 30-40 minutes for medium.

Nutritional Information

  • Kcals 261
  • Fat 6.8g
  • Saturates 2.1g
  • Carbs 4.8g
  • Sugars 3g
  • Fibre 2.2g
  • Protein 44.4g
  • Salt 2.1g