Start by preheating your grill or charcoal fire to a steady medium-high heat, aiming for about 200°C/390°F, until you see the coals glowing or the grill is hot to the touch.
In a small bowl, whisk together Greek yogurt, minced garlic, grated ginger, toasted garam masala, cumin powder, chili powder, lemon juice, and oil until smooth and fragrant. This marinade should be thick and aromatic.
Pat the shrimp dry with paper towels, then thread 3-4 shrimp onto each skewer, leaving a little space between them for even cooking. Keep tails on for easy handling.
Generously coat the skewered shrimp with the marinade, ensuring each piece is well covered. Cover with plastic wrap and refrigerate for at least 30 minutes, up to 1 hour, to let the flavors penetrate and tenderize the shrimp.
Place the skewers on the hot grill, arranging them so they’re not crowded, and cook for about 2-3 minutes per side. Turn the skewers with tongs to achieve an even smoky char, looking for a bright red color and slight caramelization on the edges.
While grilling, baste the shrimp with additional marinade or a little oil to keep them moist and enhance the smoky flavor. Be mindful of flare-ups; move skewers to cooler spots if necessary.
Check for doneness: the shrimp should turn opaque, with slightly charred edges and a juicy, tender interior. This typically takes around 6-8 minutes total, flipping once.
Remove the skewers from the grill, and let them rest for 2 minutes. Garnish with chopped cilantro and a squeeze of fresh lemon to brighten the smoky flavors.
Serve the smoky shrimp tikka hot, accompanied by extra lemon wedges and your favorite herbs for a perfect finish.
