Kaleji Tikka
Succulent, spice-marinated mutton liver cubes grilled to smoky perfection. This rustic Punjabi favorite is bold, earthy, and packed with robust flavors from mustard oil, ginger, and roasted gram flour. A street-style snack that's ready in under an hour and impossible to resist.
For 4 servings
- prep · ~30 min
Roast the besan and hang the yogurt.
1.Place yogurt in a muslin cloth and hang over a bowl for 30 minutes to drain excess whey.2.In a small pan, dry roast the besan on low heat for 2-3 minutes until fragrant and slightly darkened. Set aside to cool.TIPDon't skip hanging the yogurt — watery curd will make the marinade too thin to cling to the liver. - prep · ~5 min
Prepare the liver.
1.Rinse the mutton liver under cold water and pat completely dry with paper towels.2.Trim any veins, sinew, or membrane from the surface.3.Cut the liver into even 1.5-inch cubes.TIPCut cubes evenly so they cook at the same rate — liver overcooks quickly and turns rubbery. - mix · ~20 min
Make the marinade and marinate the liver.
1.In a bowl, whisk together hung yogurt, roasted besan, mustard oil, ginger-garlic paste, green chili, lemon juice, red chili powder, turmeric, garam masala, cumin powder, and salt.2.Add the liver cubes and toss gently to coat each piece evenly.3.Cover and refrigerate for 20 minutes.TIPLiver absorbs marinade fast — 20 minutes is ideal. Longer can break down the texture too much. - prep · ~2 min
Thread the marinated liver onto skewers.
1.If using bamboo skewers, soak them in water for 15 minutes to prevent burning.2.Thread 4-5 liver cubes onto each skewer, leaving a small gap between pieces so heat circulates evenly. - grill · ~9 min
Grill the kaleji tikka.
1.Heat a grill pan or barbecue to medium-high heat (around 375°F / 190°C).2.Place the skewers on the hot grill and cook for 4-5 minutes on one side without moving.3.Flip the skewers and grill the other side for 3-4 minutes until charred in spots but still tender inside.4.Baste with a little mustard oil during grilling if the liver looks dry.TIPLiver is done when it feels firm to the touch but still has a slight spring — a food thermometer should read 160°F (71°C) in the thickest cube. - garnish · ~2 min
Rest briefly and serve with onion rings and lemon.
Remove the skewers from the heat and let the tikka rest for 2 minutes. Slide the kaleji tikka off the skewers onto a serving plate. Top with fresh onion rings and a squeeze of lemon. Serve hot with mint chutney on the side.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the liver completely dry before trimming to ensure the marinade sticks well.
- 2Cut liver cubes evenly (1.5 inches) so they cook at the same rate and stay tender.
- 3Do not marinate liver longer than 20 minutes — acid from yogurt and lemon can break down the delicate texture.
- 4Use a hot grill pan or barbecue (around 375°F) and resist moving the skewers for the first 4-5 minutes to get good char marks.
- 5Check doneness with a food thermometer: 160°F (71°C) in the thickest cube ensures it's cooked but not rubbery.
- 6Let the tikka rest for 2 minutes after grilling to allow juices to redistribute before serving.
Adapt it for your goals.
Chicken liver tikka
Substitute mutton liver with 400g chicken liver (cleaned and halved) — it cooks faster (2-3 minutes per side) and has a milder, creamier texture.
air fryer versionAir-fryer version
Cook the marinated skewers in an air-fryer at 375°F for 8-10 minutes, flipping halfway — great for a quicker, less smoky option with less oil.
no skewer pan fryNo-skewer pan-fry
Skip skewers and pan-fry the marinated liver cubes in a non-stick pan with 1 tbsp mustard oil over medium-high heat for 6-8 minutes, turning occasionally.
Why this is on our healthy list.
Rich in Iron
Mutton liver is one of the best natural sources of heme iron, which is easily absorbed and helps prevent anemia.
High in Vitamin A
Liver is packed with retinol (preformed vitamin A), essential for vision, immune function, and skin health.
Good Source of B Vitamins
This dish provides B12, B6, and folate from liver, supporting energy metabolism and nerve function.
Frequently asked questions
Cook until the surface is charred and the cubes feel firm but still springy when pressed. A food thermometer should read 160°F (71°C) in the thickest piece.
