Tandoori Kebab Recipes

Chicken Mince: 500 grams

First marinade: 
Raw pineapple paste, 2 tbsp.
Red Chili Powder, 1 tbsp.
Oil, 1 tbsp.

Second Marinade: 
Almond paste, ½ cup
Green cinnamon, powdered, ½ tsp.
Garam masala, 1 tbsp.
Corn flour, ¼ cup.
Salt to taste

Marinate the meat in the first marinade for an hour. Then add the mixture of the second marinade, leaving for about five hours. The mince will now have taken in all the flavors of the marinade.

Now it is time to slap it into sausage shaped rolls on slightly oiled skewers. Place the skewers into the grill (barbeque) and cook for about 10 minutes, then baste with oil and cook for another five minutes.

The garnish for this kabab is yogurt chutney made with ½ cup yogurt, and two tablespoons of a mixture of finely chopped onions, garlic, green chilies, fresh coriander, half a teaspoon of powdered rock salt, and the same amount of roasted, powdered cumin seeds.

(Kufl means `Lock' in Urdu. The meaning here is to lock in the flavors of the lamb in the marinade)

Strips of lamb meat: 1 kg.
To Marinade:
Raw papaya paste, ½ cup
Ginger garlic paste, 2 tbsp.
Fried onion paste, ½ cup
Green chili paste, 2 tbsp.
Walnuts and dried apricots, minced, ½ cup
Garam masala, 2 tsp.
Oil, ¼ cup.
Salt to taste

For the batter:
Yogurt, 1 cup
Green chili paste, 2 tbsp.
Almond paste, ¼ cup
Flour, ½ cup
Garam masala, ½ tsp.
Egg, beaten, 1
Salt to taste

Marinate the meat strips in the mixture of all ingredients for marinade (except salt). Let it stand for at least 6 hours, preferably overnight. Then heat oil in a pan and shallow fry on high heat for 5 minutes. Drain and set aside. Prepare the batter as a smooth paste, using all the batter ingredients.

Oil and wipe the skewers, and then skewer each meat strip onto them. Coat thoroughly with the batter and cook (grill, barbeque, or tandoor) for 5 minutes. Remove, drip, and baste with oil again. Then put it back for cooking, till the mat acquires a golden, crispy coating on the batter. Remove and serve with lemon wedges and pickled vegetables.

Boneless Tikka: 1 kg

Boil With:
Turmeric powder, 1 tsp.
Black peppercorn, 1 tsp.
Mace powder, 1 tsp.
Nutmeg powder, 1 tsp.
Bay leaves, 2
Cloves, 2
Oil, 3 tbsp.

Marinade 1:
Oil, ½ cup
Asafetida (hing) powder (one of the best digestive known to culinary sciences), 1 tsp.

Marinade 2:
Cumin, broiled and ground, 2 tsp.
Coriander seeds powdered, 2 tsp.
Dry ginger powder, 1 tsp.
Amchur (dried mango) powder, 1 tsp.
Beaten yogurt, 1 cup.

Clean the meat pieces thoroughly and boil with the ingredients for about 15 minutes. Then drain and fry lightly with the asafetida in the oil. Remove when light brown. Then marinade in all the ingredients of second marinade, for about 2 hours. Skewer the tikkas and cook for about 10 minutes, remove, and baste with oil. Cook further if needed for another five minutes.

King Prawns: 20 numbers
Chickpea (Bengal Gram) flour, 1 cup

Marinade:
Thick yogurt, 1 ½ cup
Ginger and onion paste, 4 tbsp.
Lemon juice, 2 tbsp.
Garam masala, 2 tsp.
Red chili powder, 2 tsp.
Finely chopped green coriander leaves and mint leaves, 2 ½ tbsp.
Oil, ¼ cup
Salt as required

Batter:
Beaten yogurt, ½ cup
Eggs, 2
Cream, 2 tbsp.
Flour, 3 tbsp.
Salt to taste

Clean the prawns; de-vein and rub in the chickpea flour to get rid of the fishy odor. Wash after about 10 minutes, and pat dry. Then mix all the ingredients of the marinade in a bowl and put in the prawns. Leave aside for 4 hours. Just before cooking, mix the batter ingredients in a bowl and dip one prawn at a time in it. Then stick onto the skewer. Cook, grill, or barbeque for ten minutes. Remove and baste with oil again. Cook for another five minutes. Serve garnished with lemon and mint yogurt chutney.

You can serve these kabobs as appetizers or finger foods with beverages. Always remember to garnish them well and to accompany them with tasty dips. You can always alter the spice according to your preference.