Bahraini tikka

Dried lime gives Bahraini tikka its sharp citrus seasoning. Dina Macki, whose family has Bahraini ancestry, describes the dish within the Bahrani community in Muscat. Her recipe uses cubes of beef tenderloin coated with garlic, ground dried lime, ginger, black pepper, cumin, salt and vegetable oil.^[1]

The marinated beef is threaded onto skewers and grilled. Macki offers charcoal grilling and a griddle-pan method, with the former adding smoke to the citrus flavour. She serves the meat with flatbread and accompaniments such as hummus, raw onion, tomato, leafy greens, fresh chilli or orange slices.^[1]