Indian mixed grill

Mixed grill is one of life’s joys!! So tasty (even better on a BBQ). Today I’ve decided to make it all: lamb chops, chicken, salmon & king prawns, all marinaded in delicious Indian spices. I’ve used a “dhungar” method of using a piece of coal and smoking it for the marinade, to get that chargrilled taste, making it much more authentic. Served with coriander chutney, vegetables, naan & salad- something for everyone. You can buy the mixed grill plates on amazon under “sizzling plate”. I have split this into sections- just scroll to whichever meat you would like to make. If vegetarian, just substitute the chicken recipe for paneer pieces and pan fry/ cook in the oven for around 10 minutes until cooked.

For the salmon:

For the marinade:

⁃ 4 tbsp yogurt

⁃ 1 tbsp tumeric

⁃ 1/2 tbsp cumin

⁃ 1 tbsp chilli powder

⁃ 1/2 tbsp ground coriander

⁃ 1 tbsp salt

⁃ 1 lemon, juiced

⁃ 1 tbsp garlic paste

⁃ 1/2 tbsp ginger paste

⁃ 2 green chillies, finely chopped

Other ingredients:

⁃ 6 fillets of salmon, cut into large chunks

⁃ 6 cardamom pods

⁃ 6 cloves (spice)

⁃ 1 tbsp ghee or butter

⁃ 1 piece of coal

– Coriander, chillies and lemon, to garnish

⁃ Bamboo skewers

⁃ A small metal bowl or an onion if not

Method:

1. Mix the marinade ingredients together. Rub on the salmon fillets. Leave for around 1 hour (or 30 mins if you don’t have the time).

2. Put the salmon in a bowl or roasting tray.

3. Have some foil ready which fits over the tray/ bowl (as you need to be quite fast in the next bit not to waste any flavour). Get a piece of coal and heat it over the gas cooker for about 5 mins, heating at different angles until red hot (using tongs). Then put in a the metal bowl, which is with the salmon. If you don’t have a metal bowl, cut an onion in half and peel off some of the layers until you have a little bowl. You can’t use plastic as it will burn.

4. Add the cardamom pods and cloves to that bowl.

5. Then pour on the hot ghee or butter. It will start to smoke. Cover quickly with the foil and put back in the fridge for a few hours, if possible.

6. Soak some skewers (if bamboo) in warm water for 30 mins. If metal then you don’t need to.

7. Heat the oven to 200 degrees c.

8. Place the salmon pieces on the skewer.

9. Then put over a baking tray (skewers resting over it) and in the oven for around 8-15 mins until cooked.

10. Sprinkle over coriander, chilli and serve with lemon.

For the chicken:

Ingredients:

For the marinade:

⁃ 3 tbsp Greek yogurt

⁃ 4 tbsp tandoori masala

⁃ 1/2 tbsp coriander powder

⁃ 1 tbsp ginger paste

⁃ 2 tbsp garlic paste

⁃ 1 lemon, juiced

⁃ 1 tbsp salt

⁃ 1 tbsp olive oil

⁃ 1 tbsp red food colouring (optional)

Other ingredients:

⁃ 8 chicken thighs

⁃ 6 cardamom pods

⁃ 6 cloves (spice)

⁃ 1 tbsp ghee or butter

– Coriander, chillies and lemon, to garnish

⁃ 1 piece of coal

⁃ A small metal bowl or an onion if not

Method:

1. Mix all the marinade ingredients together

2. Add in the chicken to this- leave for an hour or so.

3. Place the chicken in a oven tray/ bowl.

4. Have some foil ready which fits over the tray (as you need to be quite fast in the next bit not to waste any flavour). Get a piece of coal and heat it over the gas cooker, for about 5 mins, heating at different angles until red hot (using tongs). Then put in the metal bowl, which is with the chicken. If you don’t have a metal bowl, cut an onion in half and peel off some of the layers until you have a little bowl. You can’t use plastic as it will burn.

5. Add the cardamom pods and cloves to that bowl.

6. Then pour on the hot ghee or butter. It will start to smoke. Cover quickly with the foil and put back in the fridge for a few hours, if possible.

7. Place on a tray and bake on 200 degrees c for 20 mins or until cooked/ can use the BBQ.

8. Sprinkle with coriander, chillies and serve with lemon.

For the prawns:

For the marinade:

⁃ 2 chillies

⁃ 6 cloves garlic

⁃ 1 small piece ginger

⁃ 1 tbsp of black peppercorns or just black pepper if you don’t have

⁃ 1 tbsp cumin seeds

⁃ 1 tbsp coriander seeds, or powder if you don’t have

⁃ 1 tsp tumeric powder

⁃ 1/2 lemon juice

⁃ 2 tbsp olive oil

⁃ 1 tbsp water

⁃ Large handful coriander

⁃ Large handful parsley

⁃ Large handful of fresh mint

Other ingredients:

⁃ 200g raw prawns (I used jumbo king prawns, frozen)

⁃ 6 cardamom pods

⁃ 6 cloves (spice)

⁃ 1 tbsp ghee or butter

– Coriander, chillies and lemon, to garnish

⁃ 1 piece of coal

⁃ A small metal bowl or an onion if not

Method:

1. Blend everything except the prawns together in a blender.

2. Add in the prawns to the marinade. Place in an bowl. Leave for an hour or so.

3. Have some foil ready which fits over the tray (as you need to be quite fast in the next bit not to waste any flavour). Get a piece of coal and heat it over the gas cooker for about 5 mins, heating at different angles until red hot (using tongs). Then put in the metal bowl, which is with the prawns. If you don’t have a metal bowl, cut an onion in half and peel off some of the layers until you have a little bowl. You can’t use plastic as it will burn.

4. Add the cardamom pods and cloves to that bowl.

5. Then pour on the hot ghee or butter. It will start to smoke. Cover quickly with the foil and put back in the fridge for a few hours, if possible.

6. Then cook in a pan for around 5- 10 minutes until cooked or you can just bake them on 200 degrees for 10 minutes .

For the lamb:

– 3 racks of lamb

1st marinade:

⁃ 1 tbsp red chilli powder

⁃ 1 lemon, juiced

⁃ 1 tbsp olive oil

⁃ 1 tbsp garlic paste

⁃ 1 tbsp ginger paste

⁃ 1 tbsp salt

2nd marinade

⁃ 4 tbsp yogurt

⁃ 1 tbsp chilli powder

⁃ 1 tbsp garam masala

⁃ 1 tbsp salt

⁃ 1 tbsp Olive oil

⁃ 1 shallot, blended in some water

⁃ 1 tbsp ginger paste

⁃ 1 tbsp garlic paste

Method:

1. Prepare the lamb. You can either chop into individual lamb chops, or you can cut the rack of 6 chops in half (3 bones per piece). Then take out 2 of the end bones, so you are left with one bone in 3 chops. This looks like a large lamb chop and makes it thicker and juicier.

2. Mix the ingredients together for the first marinade. This will tenderise the lamb. Put the lamb inside and leave for a few hours.

3. Then mix the ingredients for the second marinade and add into the lamb to marinade for a further few hours.

4. Cook on the BBQ or grill for around 15 minutes or until cooked.

For the sides:

Vegetables to go underneath:

Simply fry some green peppers and white onions in some oil and cumin seeds until cooked. Season.

Coriander chutney:

Blend a large amount of coriander, mint, green chillies and yogurt until mixed and vibrant. Add salt.

Salad:

Mix together sliced red onion, cucumber and lettuce. Add olive oil and salt.

Naan:

Or pitta bread, and serve on the side.

Enjoy! X

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