Pata Tikka – Traditional Pashtun Grilled Liver

If you love grilled meat, you have to try Pata Tikka! This traditional Pashtun dish is popular in Peshawar, Pakistan, especially at the famous Shinwari restaurants. It’s made with tender pieces of lamb liver wrapped in thin layers of lamb fat, then grilled over charcoal until the outside turns golden and crispy while the inside stays juicy and flavorful.

The idea is similar to Moroccan boulfaf, where meat or liver is wrapped in caul fat and grilled over hot coals. What makes the original Shinwari-style version special is its simplicity: just fresh liver, lamb fat, and salt. No complicated seasoning needed!

Ingredients

• Fresh lamb liver, cut into medium or large chunks
• Thin lamb caul fat or lamb tail fat, cut into long strips
• Salt, to taste
• Black pepper or fresh green chilies, optional

How to Make Pata Tikka

1. Partially grill the liver: Cut the liver into large chunks and thread them onto skewers. Grill over charcoal for about 8–10 minutes, just until the outside firms up and some of the moisture cooks off. Remove from the grill and let the liver cool slightly.
2. Cut into smaller pieces: Once the liver is cool enough to handle, cut it into bite-sized chunks.
3. Wrap with lamb fat: Cut the caul fat or lamb tail fat into long, thin strips. Wrap each piece of liver completely with a strip of fat so it stays covered while grilling.
4. Thread onto skewers: Place the wrapped liver pieces back onto the skewers, making sure they are secure. Sprinkle salt evenly over all sides.
5. Grill until golden: Grill over medium charcoal heat, turning the skewers every couple of minutes. Let the fat render and the outside become golden and lightly crispy. The liver should be cooked through but still tender and juicy.

How to Serve Pata Tikka

Serve it piping hot, straight off the skewers, with fresh naan or Afghan-style flatbread. Add sliced raw onions and fresh green chilies on the side, and enjoy it with a cup of green tea for a traditional Pashtun-style meal.

Tips for the Best Pata Tikka

• Use fresh liver for the best flavor and texture.
• Don’t cut the liver too small before the first grilling, as it can dry out quickly.
• Keep the charcoal at medium heat so the fat renders without burning before the liver is cooked.
• Keep the seasoning simple if you want that authentic Shinwari-style flavor.
• For food safety, make sure the liver reaches a safe internal temperature before serving.

This dish is all about simple ingredients and smoky charcoal flavor. The rendered lamb fat gives the liver a rich taste and a delicious golden crust, making Pata Tikka a real treat for anyone who loves traditional grilled meat.