Tandoor Kabobs Recipes

Badami Kabob

Chicken Mince: 500 grams

First marinade: 2 tbsp raw pineapple paste
1 tbsp Red Chili Powder
1 tbsp Oil

Second Marinade: cup almond paste
tsp powdered green cinnamon
1 tbsp garam masala
cup corn flour
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 or tandoor will do as well) 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 cup yogurt, and two tablespoons of a mixture of finely chopped onions, garlic, green chilies, fresh coriander, half a teaspoon of powdered rock salt, same amount of roasted, powdered cumin seeds.

Kufli Kabob

(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: cup raw papaya paste
2 tbsp ginger garlic paste
cup Fried onion paste
2 tbsp green chili paste
cup minced walnuts and dried apricots
2 tsp garam masala
cup oil
Salt to taste

For the batter: 1 cup yogurt
2 tbsp Green chili paste
cup almond paste
cup flour
tsp garam masala
1 egg, beaten
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.

Fast done Kabobs

(An easy and fast recipe of pre-cooked meat. Its simplicity makes it a great party favorite, since it can be done well in advance and kept.)

Boneless Tikka: 1 kg

Boil With: 1 tsp turmeric powder
1 tsp black peppercorn
1 tsp mace powder
1 tsp nutmeg powder
2 bay leaves
2 cloves
3 tbsp oil

Marinade 1: cup oil
1 tsp asafetida (hing) powder (one of the best digestive known to culinary sciences)

Marinade 2: 2 tsp broiled and ground cumin
2 tsp coriander seeds powdered
1 tsp dry ginger powder
1 tsp amchur (dried mango) powder
1 cup beaten yogurt

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, the remove and baste with oil. Cook further if needed for another five minutes maybe.

Prawn kabobs

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

Marinade: 1 and a cup thick yogurt
4 tbsp ginger and onion paste
2 tbsp lemon juice
2 tsp garam masala
2 tsp red chili powder
2 and a tbsp finely chopped green coriander leaves and mint leaves
cup oil and salt as required

Batter: cup beaten yogurt
2 eggs
2 tbsp cream
3 tbsp flour and 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.

Tofu Seekh Kabob

This kabob is a very favorite vegetarian delicacy, albeit in cottage cheese instead of tofu. However, tofu gives as good results in terms of taste.

2 cups Silken Tofu in small pieces
1 cup split Bengal gram (chick pea)

Marinade: 2 tbsp paste of ginger, garlic and onion
1 cup finely minced mushrooms
cup corn flour
Salt to taste

For seasoning: 1 crushed red chili (available dried whole red chilies in spice shops)
1 tsp crushed ajwain (carum seeds)
1 tsp finely chopped green coriander

Boil the split chickpeas in one cup of water and mix in all the ingredient of the marinade. Leave aide for one hour then blend in all these, preferably pounding it in. Heat two tablespoons of oil and add all the ingredients for frying. When the seeds start crackling, add the marinade mix and stir for about two minutes, till dry. Remove from heat and cool. Mix in the tofu with this marinade and knead to dough. This mixture can be shaped into sausage -like kebabs and put onto the skewers. Baste with oil and cook in a tandoor or grill for five minutes, or till browned. Serve with lemon and chutney.